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Roast Chicken Curry-Style
Michael Moral, Executive Chef, Waterfront Airport Hotel and Casino, Cebu


1 whole chicken
Lemon grass stalk
2 cans coconut milk
Salt and pepper
1 Tbs curry powder

In a bowl, combine coconut milk, curry powder and salt and pepper. Make
sure that the curry powder is well mix with the coconut milk. Stuff the chicken with the lemon grass then marinate the chicken in the coconut-curry mixture for at least four hours. An easy way to marinate is to place the chicken in a sturdy zip-lock bag, pour the marinade into the bag and seal securely. Put the bag in a pan and place in the refrigerator. Turn the bag occasionally to ensure even coating.

Set your oven to 375F degrees and roast the chicken until done.

Yield: 4 servings

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