Simply Her (Singapore) - - Home & Food Recipes - By Haresh Samb­nani, chef-owner of Spize

DI­REC­TIONS 1 Blend the gar­lic, lemon­grass, co­rian­der roots and pep­per into a chunky paste. Trans­fer to a large bowl. 2 Add the re­main­ing in­gre­di­ents for the mari­nade and mix well. Coat the chicken evenly with the mari­nade. Cover and chill for at least 2 hours. 3 Drain the chicken and set aside the mari­nade. 4 Place the chicken in a hot fry­ing pan with the skin side down. Cook for 15min over low heat. 5 Brush the chicken with the mari­nade, and cook it for an­other 15min on the other side. IN­GRE­DI­ENTS For the mari­nade: 10 cloves gar­lic, minced 1 stalk lemon­grass, trimmed and cut into small pieces 100g co­rian­der roots 1 tbsp pep­per 2 tbsp fish sauce 2 tbsp red curry paste* 150ml co­conut milk 2 tbsp palm sugar 3 tbsp fresh lime juice

4 chicken legs, deboned *Avail­able from the condi­ments sec­tion of ma­jor supermarkets.

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