Lemongrass Turmeric Chicken with Fragrant Rice
Succulent chicken legs marinated in lemongrass turmeric paste & fragrant curry leaves. Leave it to the oven to do the cooking for you, while you go about your other tasks. Paired with spiced coconut rice cooked in the rice cooker, some stir-fried vegetables, and you got yourself an easy yet flavour-packed dinner!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken legs
- 2 cloves garlic (minced)
- 2 tbsp lemongrass turmeric paste (I used ready paste from Mekhala)
- Fish sauce to taste
- 1/4 tsp brown sugar
- 2 sprigs curry leaves
- Black pepper to taste
- 2 tbsp of Mekhala's Lemongrass Turmeric paste
- 2 cups of rice (rinsed)
- 200 ml coconut milk
- 2-3 tsp grated ginger (I used 3 coz I like it stronger)
- 1 knotted pandan leaf
- water to fill up to your rice cooker mark for 2 cups rice
Instructions
- 1
Lemongrass Turmeric Chicken
- 2
Mix all ingredients except chicken and curry leaves together.
- 3
Rub marinade all over chicken and place in container.
- 4
Crush curry leaves and scatter over chicken legs.
- 5
Marinate for at least 4 - 24 hours. (I marinated overnight)
- 6
When ready, take chicken out of chiller.
- 7
Preheat oven to 200C.
- 8
Place chicken on lightly greased wire rack and spray on some oil on chicken skin.
- 9
Roast for 35-40 minutes.
- 10
Turmeric Ginger Coconut Rice
- 11
In your rice cooker, add rice, ginger, and coconut milk.
- 12
Top up enough water till your rice cooker marked 2 cups.
- 13
Stir in lemongrass turmeric paste.
- 14
Add pandan leaf.
- 15
Press cook.
- 16
Remove pandan leaf and fluff rice before serving.