Served with pilau rice and seroendeng.


  • for the chicken:
  • 1 boned, free range chicken
  • 1 tsp salt
  • vegetable oil
  • for the paste (used for marinating the chicken and used for the sauce):
  • 1 medium sized onion
  • 2 garlic cloves
  • pinch of chili powder
  • 2 kemiri nuts (indonesian nuts, like macademia nuts)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp clove powder
  • ¼ tsp cardamom powder
  • ¼ tsp cinnamon powder
  • ½ tsp mutmeg powder
  • ¼ tsp turmeric powder
  • ½ tsp ginger powder
  • ½ tsp white pepper
  • 5 cm piece of lemongrass
  • 1 tsp shrimp paste
  • 3 tblsp tamarind juice
  • 2 tblsp vegetable oil
  • 2 tblsp water
  • 1 tsp salt
  • for the spinach/coconut sauce:
  • 150 g spinach leaves
  • 400 ml coconut milk
  • 150 ml home made chicken stock (from the bones from the boned chicken)
  • 3 tblsp the above paste
  • for the seroendeng:
  • 50 g desiccated coconut
  • 1 tblsp dry roasted peanuts
  • for the pilau rice:
  • 1.5 tblsp vegetable oil
  • 2 cloves
  • 2 cardamon pods
  • 2 tsp cumin seeds
  • 1 star anise
  • 3 cm. piece of cassia bark (cinnamon)
  • ¼ tsp turmeric powder
  • 275 g basmati rice (1 cup)
  • 1.5 cup water


  • Turn the oven on to 200°C. Make the paste by mixing all the ingredients together, then rub the paste over the chicken, roll and bind the chicken.
  • Heat oil in 2 pots, sear the chicken in one pot and add the whole spices for the rice in the other pot.
  • Put the chicken in the hot oven. When the whole spices crackle, add the rice, stir and add the water. Bring to the boil. The lid goes on the pot and cook the rice for 6 minutes.
  • In the meanwhile heat a tsp. of oil for the seroendeng, then brown the coconut.
  • Crush the peanuts coarsely. Add the peanuts to the coconut, stir and fry until the coconut is nicely browned.
  • Then make the sauce, fry the tbsps. of paste in a pot for a minute, add the coconut milk and stock, let this come to the boil and add the spinach leaves, cook for a 2/3 minutes. The sauce gets blended then simmered until the required thickness.
  • Plate the rice and seroendeng, take the chicken out of the oven, add a little bit of salt, sear to get a crisp skin, slice, plate, put the sauce in a pouring jug.


By Jackie Doran for MasterChef Ireland.

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