Description
Delicious Malay chicken that can either be cooked or baked. The coconut sauce tenderizes and makes the chicken so succulent and flavorful.
Ingredients
Scale
- 4 Chicken drumsticks (about 1kg)
Marinade:
- 5 stalks Lemongrass, white part only, chopped
- 80g Shallots, chopped
- 4 cloves Garlic
- 3tsp Fresh Turmeric powder
- 20g Fresh Ginger, skinned & chopped
- 4 Red chillies (also added extra 1 tbsp chilli paste – optional)
- 120g Coconut milk
- 3 tbsp Olive oil
- 1 tbsp Salt (I used 1/2 tbsp)
- 1.5 tbsp Sugar
- 1 tsp Fish sauce
Instructions
- Grind the marinade into paste.
- Rub through the marinade on the chicken drumsticks and refrigerate overnight.
- Bake chicken drumsticks in 180C preheated oven for about 40 minutes or until cooked through.
- Turn the drumsticks and brush with marinade every 10 minutes.
Notes
I used half of the marinade on the chicken meat. Keep the remaining marinade in a separate bowl for brushing during the process of baking
- Category: Main
- Cuisine: Malay