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Lemongrass Turmeric Chicken with Fragrant Rice

Servings 4


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


Lemongrass Turmeric Chicken

  • Mix all ingredients except chicken and curry leaves together.
  • Rub marinade all over chicken and place in container.
  • Crush curry leaves and scatter over chicken legs.
  • Marinate for at least 4 - 24 hours. (I marinated overnight)
  • When ready, take chicken out of chiller.
  • Preheat oven to 200C.
  • Place chicken on lightly greased wire rack and spray on some oil on chicken skin.
  • Roast for 35-40 minutes.

Turmeric Ginger Coconut Rice

  • In your rice cooker, add rice, ginger, and coconut milk.
  • Top up enough water till your rice cooker marked 2 cups.
  • Stir in lemongrass turmeric paste.
  • Add pandan leaf.
  • Press cook.
  • Remove pandan leaf and fluff rice before serving.


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.