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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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Malaysian Roast Chicken with Coconut, Lemongrass and Squash

Introduction

This is my traybake version of the Malaysian classic ayam percik, or coconut roast chicken, and it will make your kitchen smell absolutely incredible. It’s mild enough to give to children, but interesting enough to serve to adults with freshly chopped red chilli added to taste.

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Ingredients

coconut milk
free-range chicken thighs and drumsticks
butternut squash, thinly sliced
shallots, peeled and halved
For the spice paste:
shallots, peeled
ginger, peeled
garlic, peeled
red chilli, stem removed
ground turmeric
ground coriander
lemongrass
tamarind paste
macadamia nuts (optional)
brown sugar
To serve:
thinly sliced chilli and chopped fresh coriander
freshly cooked rice

Preview

This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Roasting Tin Around The World

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