Prep 1 hr 10 mins
Cook 45 mins
'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.)
- 6 chicken legs (or thighs)
- 1 teaspoon sea salt
- 1 teaspoon coriander powder
- 1⁄2 teaspoon fennel powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon white pepper (sub ( ground black pepper)
- 1⁄2 teaspoon chili powder (sub ( 1/4 tsp cayenne pepper)
- 1⁄2 teaspoon ginger powder (optional)
- 1⁄2 teaspoon garlic powder (optional)
- 5 tablespoons coconut milk powder (sub ( 1/4 cup coconut milk)
- 1 teaspoon sugar
- Preheat oven to 190 degrees Celsius.
- Rub the chicken pieces with salt.
- Mix all the spices, sugar and dried coconut milk together.
- Rub the chicken pieces with the spice mix.
- Set aside for an hour.
- Space out chicken pieces in a pan lined with foil or baking paper.
- Bake for 40-50 minutes, until chicken is golden brown.
- Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad.
Really tasty! used BS chicken breasts, but coated in panko crumbs just before baking to retain moisture. Tender and delicious!