Roasted Chicken with Pineapple-Curry Sauce

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid. Set yogurt cheese aside.

Preheat oven to 35

Combine 1/3 cup lemongrass, 6 garlic cloves, and sliced ginger.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Spoon lemongrass mixture into body cavity. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat; rub salt under loosened skin. Lift wing tips up and over back; tuck under chicken.

Place chicken, breast side down, on a rack coated with cooking spray.

Pour water into a shallow roasting pan; place rack in pan.

Bake at 350 for 1 hour and 55 minutes or until a thermometer inserted in meaty part of thigh registers 18

Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

Heat oil in a medium saucepan over medium heat.

Add onion and curry; cook 5 minutes, stirring frequently. Stir in 1 tablespoon lemongrass, 1 tablespoon ginger, and 2 garlic cloves; cook 1 minute, stirring frequently. Stir in broth and concentrate; bring to a boil. Reduce heat; simmer 3 minutes. Strain mixture through a sieve over a bowl, reserving sauce. Discard solids.

Stir fish sauce and coconut extract into yogurt cheese. Gradually add hot pineapple sauce, stirring constantly with a whisk. Cover and keep warm.

Place a heavy-duty zip-top plastic bag inside a 2-cup glass measure.

Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.

Drain drippings into yogurt mixture, stopping before fat layer reaches opening; discard fat. Stir well.

Serve chicken with pineapple-curry sauce.