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.
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
- Heat a stovetop grill pan to medium heat
- 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.
- Put the chicken on to grill pan , turning it occasionally and brushing with the curry sauce.
- While the chicken is cooking, get out a wok or fry pan and turn on to medium heat.
- Add olive oil and saute garlic until soft for 3-4 minutes
- Stir fry vegetables and set aside
- Test the chicken, after about 12 minutes, by piercing into the thickest part of the meat with a skewer.
- If no pink liquid flows out, and the chicken feels firm, the chicken is cooked.
- Serve with stir fry vegetables immediately