Description
Succulent Malay chicken baked to perfection in a fragrant coconut sauce. Tender and flavorful, this dish is a taste of Southeast Asia.
Ingredients
Units
Scale
- 4 Chicken drumsticks (2 lbs) Chicken drumsticks
- 5 stalks Lemongrass, white part only, chopped
- 2 oz (80 g) Shallots, chopped
- 4 cloves Garlic
- 3 tsp Fresh Turmeric powder
- 1 oz (20 g) Fresh Ginger, skinned & chopped
- 4 Red chillies Red chillies
- 4 oz (120 g) Coconut milk
- 3 tbsp Olive oil
- 1 tbsp Salt
- 1.5 tbsp Sugar
- 1 tsp Fish sauce
Instructions
- Combine the lemongrass (tough outer layers removed, tender part minced), shallots, garlic, turmeric, ginger, and red chillies in a food processor or mortar and pestle. Grind into a smooth paste, adding a splash of olive oil if needed to help it come together.
- Score the chicken drumsticks with 2-3 shallow cuts on each side. This allows the marinade to penetrate deeply.
- Rub the spice paste generously all over the drumsticks, working it into the cuts. Place them in a covered container or zip-lock bag, pour in the coconut milk, and turn to coat. Refrigerate overnight, or for at least 4 hours.
- Preheat the oven to 355°F. Line a baking sheet with aluminum foil and place a wire rack on top if you have one. Arrange the drumsticks on the rack or directly on the foil, shaking off excess marinade. Reserve the remaining marinade in a small saucepan.
- Bring the reserved marinade to a brief boil, then reduce to low heat and keep it warm for basting.
- Bake for 20 minutes, then remove the pan and brush each drumstick with the warm marinade. Flip the pieces and brush the other side. Return to the oven.
- Repeat the basting and flipping every 10 minutes for the remaining 20 minutes of cooking. The total bake time is about 40 minutes. The chicken is done when it reaches 175°F at the thickest part near the bone and the skin has dark, caramelized patches.
- For extra char, switch the oven to broil for the last 2 minutes, watching closely to avoid burning. Serve with steamed rice and lime wedges.
Notes
- To intensify the flavor, marinate the chicken for up to 24 hours.
- For a spicier dish, add more red chilies or use a spicier variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 drumstick
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 150