Roasted coconut chicken from Fire Islands: Recipes from Indonesia (page 57) by Eleanor Ford

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Accompaniments: Sweet & spicy mushroom tongseng; Golden vegetable stir-fry; Stir-fried greens with garlic & chilli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mimisingh on April 14, 2026

    Made exactly as specified. The chicken was cooked perfectly at 1 hour. Mine didn't really look burnished like the photo. The paste was still a little wet on the chicken, but I am not sure what caused the difference since my chicken was fully cooked when I cut into it. When I reheat the leftovers I might try broiling the chicken a little to get more char. Maybe my chilis were sweeter, but next time I wouldn't deseed either chili to get more spice contrast. The sauce had an interesting flavor that developed in the oven but it wasn't quite as exciting as I hoped.

  • swiand on November 10, 2025

    Three out of four really like this. The teenage daughter has issues with bananas and coconuts. Since this recipe has coconut she mentally couldn't get over that.

  • Anea25 on May 30, 2024

    really nice and flavour with a bit of kick

  • joneshayley on February 27, 2020

    Fragrant and delicious. Served with roast potatoes and veg. The sauce particularly is amazing

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