Lemongrass Turmeric Chicken with Fragrant Rice
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
Instructions
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.
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.
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.