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4 pax   30 minutes

Good to Know

Marinating the chicken overnight infuses it with all the flavours and makes the chicken tender.

Ingredients

500 g chicken thigh, skinned and deboned
2 red onions, minced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 stalks lemongrass, minced
1 tablespoon coriander powder
1 tablespoon cumin powder
2 teaspoon MAGGI® CukupRasa™
200 ml coconut milk
9 red onions, minced
1 garlic, minced
1 cm ginger, minced
1 stalk lemongrass, minced
8 dried chillies, minced
1 tablespoon tamarind juice
1 tablespoon sugar
1 tablespoon MAGGI® CukupRasa™
400 ml water

Preparation

1. For the marinade, in a bowl, mix together the minced onion, garlic, ginger and lemongrass along with coriander powder, cumin powder and 2 teaspoon of MAGGI® CukupRasa™.

2. Pour the marinade over the chicken, coat it and allow it to soak up the flavours for 2 hours.

3. In a medium saucepan, add in the coconut milk, minced onion, garlic, ginger, lemongrass and dried chillies with the tamarind juice, sugar and 1 tablespoon MAGGI® CukupRasa™.

4. Bring it to a boil and then lower the heat and cook until the mixture thickens and the oil begins to breakdown.

5. Coat each chicken thigh in the cooked gravy and transfer onto a roasting pan.

6. Preheat the oven to 425 °F. Roast for 45-60 minutes. The cooking time can be extended until you get the desired texture.

7. The secret in achieving the crispy and tasty goodness is to keep basting the chicken with more sauce as it cooks and before it's served.

8. Once the scent of the roasting chicken fills your home, get the kids to set the table and sit down to enjoy the delicious chicken with the family.

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