When I am missing the strong flavours of Malay food, I fall back on this recipe. The marinade preparation takes about half an hour and the cooking takes about 40 minutes - still manageable for an easy Sunday night dinner.
Ingredients:
- 4 pieces of boneless chicken thigh or drumstick
- 1 tablespoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 thumb-sized piece of ginger, grated
- 1 thumb-sized piece of galangal, grated
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of light soy sauce
- 1 teaspoon of turmeric powder
- half a teaspoon of salt
- 1 stalk of lemongrass, bruised
- one quarter cup of coconut milk
(The original recipe calls for 4 red chillis but I have left that out because my son cannot take spicy food.)
Method:
1) Pound, or if you impatient like me, grind coriander seeds, cumin seeds,
grated ginger, grated galangal, oil and light soy sauce into a fine paste.
2) Add turmeric powder and salt into the paste and mix well.
3) Rub the mixture all over the chicken and leave in fridge for 2 hours or overnight. I usually do this on Saturday afternoon to cook for Sunday dinner.
4) Leave the lemongrass stalk to steep in coconut milk for about an hour.
5) Preheat oven to 225oC.
6) Cover baking tray with aluminum foil and grease the tray.
7) Baste chicken with coconut milk and roast for about 15 minutes on one side.
8) Flip over chicken, baste with coconut milk and roast for about 15 minutes on the other side.
9) Done! Serve with rice and some soup and vegetables.
Till my next blog entry, happy buka puasa to my Muslim friends! =)
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| Malay-Style Roasted Chicken |
- 4 pieces of boneless chicken thigh or drumstick
- 1 tablespoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 thumb-sized piece of ginger, grated
- 1 thumb-sized piece of galangal, grated
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of light soy sauce
- 1 teaspoon of turmeric powder
- half a teaspoon of salt
- 1 stalk of lemongrass, bruised
- one quarter cup of coconut milk
(The original recipe calls for 4 red chillis but I have left that out because my son cannot take spicy food.)
Method:
1) Pound, or if you impatient like me, grind coriander seeds, cumin seeds,
grated ginger, grated galangal, oil and light soy sauce into a fine paste.
2) Add turmeric powder and salt into the paste and mix well.
3) Rub the mixture all over the chicken and leave in fridge for 2 hours or overnight. I usually do this on Saturday afternoon to cook for Sunday dinner.
4) Leave the lemongrass stalk to steep in coconut milk for about an hour.
5) Preheat oven to 225oC.
6) Cover baking tray with aluminum foil and grease the tray.
7) Baste chicken with coconut milk and roast for about 15 minutes on one side.
8) Flip over chicken, baste with coconut milk and roast for about 15 minutes on the other side.
9) Done! Serve with rice and some soup and vegetables.
Till my next blog entry, happy buka puasa to my Muslim friends! =)
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