This Balinese coconut chicken is a fantastic post partum meal, it’s literally two
minutes prep time, whack in the oven, set and forget for three hours with low effort
sides. This meal is a good source of protein, choline, B12, lycopene and energy for a
mumma in the thick of feeding a newborn.

Ingredients:
400ml coconut milk (Ayam brand is best)
1 jar Ayam Balinese curry paste
2 brown onions
1 lemongrass stalk
1 whole chicken
1 garlic bulb with top trimmed off
500 g cherry tomatoes
1⁄2 TSP fish sauce
Steamed rice to serve
Steamed green peas and snow peas to serve

Method:

1. Heat the oven to 150°C. Put the coconut milk and curry paste into a bowl and
   whisk together. Season with fish sauce and set aside. Peel and wedge the onions
   and place into a casserole pot.
2. Gently bash the lemongrass to release its flavour. Stuff it into the chicken’s cavity along with the whole garlic bulb. Season the chicken all over with salt and pepper.
3. Transfer the onions to a casserole pot. Place the chicken on top of onions and pour the coconut milk mixture all over.
4. Roast the chicken for 2 hrs 30 mins–3 hrs until cooked through.
5. Rest the chicken for 20 mins before carving it, separating the breasts, wings, thighs and drumsticks.
6. Serve with rice and steamed green beans and snow peas.