Ketogenic diet

Paleo Indonesian-style Roast Chicken

Paleo Indonesian-style Roast Chicken

So if you are one of the lovely people who have bought my book ‘Turn Your Health Around‘ you might be looking for delicious recipes to add to your Dinner choices and this is my favourite Paleo Indonesian-style Roast Chicken Recipe.

Preparation time: 15 mins Cooking time 1hr to 1.30


  • 1 Large Organic Chicken
  • 1 bunch spring onions, roughly chopped
  • 4 cloves garlic, peeled
  • 2 stalks lemongrass, cut into pieces
  • 6 Cashew Nuts or Almonds
  • 1-2 fresh red chillies, seeded and chopped
  • 2 ml ground turmeric
  • 10 ml ground coriander
  • 2 ml shrimp paste (optional)
  • 40 ml coconut oil,
  • 1 can coconut milk
  •  a good pinch of Celtic sea salt
  • cauliflower, to serve

Put the spring onions, garlic, lemongrass, nuts, chillies, spices, shrimp paste if using a good pinch salt into a food processor or pestle and mortar and process to form a thick paste. Add a little coconut oil if necessary.

Heat the remaining oil in a frying pan and fry the paste over a medium heat for one minute. Add the coconut milk little by little, stirring well after each addition. Remove from the heat.

Transfer the sauce to a roasting tin or casserole dish. Tie the chicken legs together with string and put it into the sauce, breast side down. Cover with a lid or foil and roast in the preheated oven for 20 minutes.

Remove from the oven and turn the chicken over carefully. Return to the oven, uncovered, and continue to roast for a further 40 minutes or until cooked through. Uncover for the last 10 minutes to brown.

Remove the chicken from the roasting pan and set aside to rest for 15 minutes before carving. Drain the sauce into a jug and wait for the fat to settle on the top, then scoop off any excess and discard.

Serve the sauce with the chicken, accompanied with cauliflower or cauliflower cous-cous and green vegetables or beansprouts.

Original Text and image from Ideas Magazine