Chicken roasted in lemon grass gravy (Ayam percik) (video)

Ingredients A

2 Onions

3 Lemon Grass stalks

1” galangal

1” ginger

3 garlic cloves

1 tbls chilly paste

1 tsp minced fresh turmeric (or 2 tsp turmeric powder)

Blend Ingredients A together with some water

Ingredients B

1 cup coconut milk

1 tbls fresh lime juice

3 turmeric leaves (alternatively use kaffir leaves)

Salt to taste

1 ladle full cooking oil

1kg chicken legs

Method

Heat up cooking oil and put in blended ingredients. Cook on medium heat until brown and aromatic (about 10 minutes).

Add in the coconut milk, lime juice, turmeric leave and salt. Mix well and leave to simmer.

When it starts to boil, add in the chicken pieces. Cook until the chicken is half cooked.

Preheat the oven at 180deg (fan oven)

Then take the half cooked chicken out onto a baking tray (without the gravy) and roast for 20 minutes. After 20minutes, baste the chicken with the gravy, and roast for a further 15minutes. Once again, this time turn the chicken pieces over and baste again with the gravy and roast for another 15minutes.

Now the chicken is cooked. Serve with hot steamed rice.

Enjoy!