Ingredients:

• 2 teapsoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon peppercorns
• 3 garlic cloves, roughly chopped
• 1 to 2 Thai chilies, stemmed and chopped
• 1 1-inch piece fresh ginger, peeled and roughly chopped
• 2 tablespoons unsalted butter, softened
• 1 teaspoon turmeric
• ¾ teaspoon salt
• 1 4-pound whole chicken, rinsed and patted dry
• 1 tablespoon canola oil
• 1/3 cup unsweetened coconut milk
• Whole cilantro leaves for garnish (optional)

Directions:

1. In a small, dry skillet over medium heat, toast coriander and cumin until fragrant, about 1 minute. Finely grind coriander, cumin, and peppercorns in a spice or coffee grinder.
2. Add garlic, chilies, and ginger to the grinder and blend to a puree. (If your grinder is too small, transfer everything to a blender.) Add butter, turmeric, and salt. Blend until mixture forms a paste. Rub paste all over and inside the chicken. Place chicken in a large bowl or pan, cover with plastic wrap, and refrigerate overnight.
3. The next day, preheat oven to 375°F.
4. Unwrap chicken and lightly brush off any excess clumps of paste from the skin. (Don’t rub the chicken skin – just flick off any large bits.) Heat oil in a large ovenproof skillet over medium heat. Place chicken in skillet on its side and sear until skin is well browned, about 7 minutes. Turn chicken carefully and sear other side.
5. Arrange chicken on its back, breast side up, in skillet. Roast for about 50 minutes, basting occasionally with pan juices for the last 30 minutes; chicken is done when juices from thigh run clear when pierced with a knife. Transfer chicken to a carving board and let rest, covered with foil, for 10 minutes before carving.
6. Meanwhile, prepare gravy. Pour all of the drippings from skillet into a fat separator. Put skillet over medium heat and add coconut milk. Bring coconut milk to a simmer, scraping up browned bits on bottom of pan. Separate and discard fat from drippings and add drippings to skillet. Let simmer for 1 to 2 minutes to thicken. Season with additional salt if desired. Serve chicken with gravy and optional cilantro garnish.

Variation: Classic Roasted Chicken with Garlic & Thyme

1. Using a mortar and pestle or blender, mash together 1 garlic clove, ¾ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Add 2 tablespoons olive oil, 2 tablespoons butter, and 1 tablespoon chopped thyme from 1 full bunch.
2. Spread herb butter all over chicken and inside cavity. Stuff cavity with remaining thyme branches. Complete cooking as above, omitting coconut gravy. Instead, serve with pan juices and lemon wedges if desired