Roast poultry with coconut, curry and ginger
4 people
Running time: 1h25 min
- savory cuisine
- ginger
Traditional roast chicken revisited by Alexia Duchêne with exotic notes and spiced up by the ginger concentrate.
Ingredients
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1 poultry (approx. 1.6kg)
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6 tablespoons LE GINGEMBRE
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Olive oil
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1/2 bottle white wine
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1 head of garlic
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1 bunch coriander
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2 limes
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2 yellow onions
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2 tablespoons curry powder
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Salt and pepper
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1 teaspoon chilli powder
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200g Thai rice
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190g coconut milk
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190g water
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1 tablespoon sugar
In this recipe
Le Gingembre
Quantity
Preparation
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Step 1
Prepare a marinade by chopping a clove of garlic with the coriander, then mix in a bowl with the juice of a lime, the curry powder, the chili pepper, THE GINGER, 4 tablespoons of olive oil, two good pinches of salt and two turns of the pepper mill.
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Step 2
Rub the marinade into the chicken and place the head of garlic inside.
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Step 3
Cut the onions into thin slices, spread across a dish and season with salt and olive oil. Place the poultry on top.
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Step 4
Cook in the oven at 160°C for 45 minutes, then add the white wine to the bottom of the dish and return to the oven for 40 minutes. Finally, turn the heat up to 180°C for a final 10 minutes.
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Step 5
While the chicken is cooking, rinse the rice in cold water until it runs clear. In a saucepan, combine the rice, water, coconut milk, sugar and a pinch of salt, then bring to the boil. Cover with a lid, turn to low heat and cook for 15 minutes. Once cooked, remove from the heat and leave rice to rest for 10 minutes before stirring.
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Step 6
Add 3 tablespoons of LE GINGEMBRE to the sauce, as well as the onions, and pour the sauce over the poultry. Serve with rice and lime quarters.
Alexia Duchêne
Head cook
Made famous by reaching the semi-finals of Topchef season 10 (a famous cooking contest in France), Alexia Duchêne is a French chef, trained at Ferrandi, who has excelled in a number of top establishments including Taillevent, Gregory Marchand's Frenchie and Passerini.
She then opened several Parisian restaurants before moving to New York City, where she now works as an independent chef.
