Malaysian Grilled Chicken

Malaysian Grilled Chicken

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Malaysian grilled chicken

Chinese vegetables such as bok choy or choy sum are now readily available in our supermarkets nowadays. They are an excellent source of fibre, folate, calcium, vitamin C and K.

Serves: 4

Time Taken: 25 minutes

(Cook extra drumsticks for lunch the next day)


  •  8 chicken drumsticks ¾ tsp ground turmeric ½ tsp ground chilli ½ tsp salt
  • 1 tsp sugar         .
  • 1 tbsp mild curry paste
  • 1 tbsp olive oil
  • 1 tbsp chopped lemongrass (1 tbsp of dried lemongrass spice would be a reasonable substitute of you   cannot get the fresh variety but the flavour will not be as fragrant) 1 cup coconut milk
  • lemon juice
  • 2 bunches of bok choy or choy sum or asparagus and broccoli (if you can’t get Chinese vegetables), chopped into small pieces
  • 2 cloves garlic
  • olive oil for stir fry



  1. Heat a stovetop grill pan to medium heat
  2. Mix the turmeric, chilli, salt and sugar, and rub over chicken. Set aside In a small pan, fry the curry paste with the olive oil for 1 minute. Add the lemongrass and coconut milk. Simmer gently for 5 minutes until thick Add a big squeeze of lemon juice.
  3. Put the chicken on to grill pan , turning it occasionally and brushing with the curry sauce.
  4. While the chicken is cooking, get out a wok or fry pan and turn on to medium heat.
  5. Add olive oil and saute garlic until soft for 3-4 minutes
  6. Stir fry vegetables and set aside
  7. Test the chicken, after about 12 minutes, by piercing into the thickest part of the meat with a skewer.
  8. If no pink liquid flows out, and the chicken feels firm, the chicken is cooked.
  9. Serve with stir fry vegetables immediately