BAKED SPICY NYONYA CHICKEN

I never expected that curry flavoured chicken baked this way can be that awesome and I wouldn’t mind preparing it often. It is so easy to do yet the result is very satisfactory.

The curry is aromatic, the spiciness is acceptable , the flavor is good, the chicken meat is soft and juicy. Overall, it is awesome with rice, noodles or buns. I served it with steaming hot rice and a simple Indian Style Fried Cabbage. Hmmmm……yummy, yummy!

Recipe adapted from Yum Yum Magazine No. 89 [slightly modified]

Ingredients For Curry Paste

[Blend and Mix Ingredients]

8 shallots – peeled

4 pips garlic – peeled

1 lemongrass – sliced

3-4 tbsp meat curry powder

1 tsp each turmeric powder, salt and sugar

3 tbsp coconut milk [I used 2 tbsp coconut milk powder]

1 tbsp thick tamarind juice

Other Ingredient

3 chicken whole leg – trimmed away excess fats but keep the skin intact – wash and pat dry

Aluminium foil

1. Mix curry paste ingredients well and use it to marinate chicken pieces.
2. Marinate in the fridge for at least 3 hours.
3. Grease lightly a non-stick baking pan with oil. Arrange chicken pieces on pan without overlapping them.
4. Cover with a piece of aluminium foil.
5. Baked in preheated oven at 220 degrees C for 25-30 minutes or until chicken is cooked.
6. Remove chicken from oven, turn oven to grill function. Remove foil and grill chicken pieces for another 3-5 minutes.
7. Serve baked chicken hot with rice.
   
   
   
   
   
   

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I am submitting this post to
Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

I am also submitting this post to Cook Your Books Event #27 - October 2015 hosted by Joyce of Kitchen Flavours