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Delishar

Lemongrass Turmeric Chicken with Fragrant Rice

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Servings: 4
Ingredients Method Notes

Ingredients
  

Lemongrass Turmeric Chicken
  • 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
Turmeric Ginger Coconut Rice
  • 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

Method
 

Lemongrass Turmeric Chicken
  1. Mix all ingredients except chicken and curry leaves together.
  2. Rub marinade all over chicken and place in container.
  3. Crush curry leaves and scatter over chicken legs.
  4. Marinate for at least 4 - 24 hours. (I marinated overnight)
  5. When ready, take chicken out of chiller.
  6. Preheat oven to 200C.
  7. Place chicken on lightly greased wire rack and spray on some oil on chicken skin.
  8. Roast for 35-40 minutes.
Turmeric Ginger Coconut Rice
  1. In your rice cooker, add rice, ginger, and coconut milk.
  2. Top up enough water till your rice cooker marked 2 cups.
  3. Stir in lemongrass turmeric paste.
  4. Add pandan leaf.
  5. Press cook.
  6. Remove pandan leaf and fluff rice before serving.

Notes

To make substitute paste:
2 stalks lemongrass, cut into pieces
1 thumb size turmeric
1 thumb size galangal
1 shallot
1 tsp lime juice
salt to taste
1 tsp oil
Splash of water
Blend in food processor until you get a thick paste.