Serve with basmati rice or spicy roasted spuds and some greens or an Indian-style coleslaw.
Mix the marinade ingredients with
2 tsp salt and 1 tsp black pepper. Slash
the legs of the chicken a few times, then
rub the marinade all over, including under
the skin of the breast. Marinate in the
fridge for up to 24 hrs.
Heat oven to 200C/180C fan/gas 6. Put
the onions, lemon halves and ginger in
a roasting tin. Sit the chicken on top and
roast for 1½ hrs or until the thigh juices
run clear when tested with a skewer.
When the chicken is done, lift out of
the tin, sit in a new dish, cover loosely
with foil and leave to rest. Fish out the
ginger from the tin and discard. Scrape
out the roasted middles from the lemons
into a food processor, add the onions
and any pan juices, and whizz to a purée.
Scrape the purée back into the tin and
sit on the hob. Stir in the coconut milk
and bubble gently, scraping up any
chicken bits that have stuck. You can
add a splash of water if the sauce is
too thick. Stir in the coriander and
serve with the chicken.