Pot Roasted Coconut Chicken

1. Use the long red chilies that are not too spicy, You should have around 1 tbsp of very finely mined chili. If you can't find long red chilis, you can substitute with 3/4 tbsp of chili paste into the mixture to put under the chicken skin and any whole red chili to put (whole) into the cooking broth.

2. Lemongrass: Peel the tough outer pale green layers to reveal the white part inside. Chop the reedy end off so you end up with the white and pale green parts. Use the side of your knife to bash it to break it open a bit - it helps release flavour.

3. Kaffir Lime Leaves smell like lime with an earthy tone. There is no substitute that I think comes close. They don't cost much to buy from Asian grocery stores and some green grocers and even supermarkets have them nowadays (Sydney - Harris Farms, Coles, Woolworths). And they freeze really well! Brilliant for Asian cooking - it's like the bay leaf of Asian food. Plonk it in with plain cooked rice to take it to the next level, and into any coconut based Asian soups, sauces and curries.

If you really can't find it, then grate the zest of the lime into the broth. The broth will still be lovely!

4. If your pot is not deep enough so the lid touches the chicken or you are using foil to cover the chicken, spray the top of the chicken with oil so the skin doesn't stick and break when you take the lid off (so sad when that happens).