KING OF KINGS Full Cream Evaporated Milk
Grind all the ingredients for the spice paste until smooth. Add the ground coriander, cumin, turmeric, salt and cooking oil, and stir to mix well.
Rub this paste all over the chicken and leave to marinate in the fridge for 3 hours or overnight.
Place lemongrass and MARIGOLD Evaporated Milk in a small saucepan and bring to a boil. Allow the milk to thicken, about 6 minutes and then set aside to cool.
Remove chicken from the fridge half an hour before cooking and bring to room temperature.
Preheat oven to 180°C. Place chicken on a baking tray or dish and brush the chicken with the milk and lemongrass infusion.
Roast for 1 hour, basting with the evaporated milk infusion every 20 minutes.
Increase oven temperature to 220°C and roast for a further 15 minutes, or until chicken is browned.
Allow the chicken to rest for at least 10 minutes before slicing.