Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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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.
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
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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