Toast all of the spices in a
dry pan, then grind to a powder
using a pestle and mortar. Mix the
lemon juice, garlic, ginger, coconut
milk and chillies with a large pinch
of salt and the other spices in a food
processor to make a paste. Rub the
marinade into the chicken and leave
to marinate for at least 2 hrs or overnight,
if possible, in the fridge.
Heat the oven to 220C/200C fan/gas 7.
Place the chicken in a roasting tin and
cook for 35 mins. Turn the grill to high,
then grill it to crisp up the skin. Turn every
few mins and cook for about 20 mins
until charred. Scatter over coriander
sprigs and serve with a simple salad
of sliced red onion and green chilli.