5 pieces chicken legs – remove the bone at the joints
(marinaded with a 1/2 tsp of salt and sugar)
2 tbsp Dancing Chef Laksa Paste
100 ml coconut milk
1 tsp gula melaka
Salt to taste
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)
1 inch ginger
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
12 pieces dried chilli – soak in hot water till soft or 21/2 tbsp chilli paste
3 cloves garlic
1) In a deep mixing bowl, add in laksa paste, coconut milk, salt, sugar, gula melaka, tamarind water and blended ingredients, stir to mix well. Add in chicken legs and mix to combine well. Leave for 4-6 hours in the fridge.
2) Cooked marinaded chicken in a wok over medium low heat till 1/2 cook.
3) Transfer 1/2 cook chicken legs in a baking tray lined with aluminium foil and place a piece of banana leaf over it. Roast in pre heated oven 230 C till charred on both sides. (roast for 30-45 minutes) and in between baste with the leftover gravy.