Lemongrass Turmeric Roasted Chicken

Recipe By Masterchef Singapore Finalist Gen Lee

Go back to basics with a simple Southeast Asian-inspired dish with succulent marinated chicken legs. This is a great recipe for all you foodies out there if you’re on the turmeric bandwagon, but also if you’re on a paleo diet!

  • 4 whole chicken legs
  • 2 tsp belacan shrimp paste
  • 3 lemongrass, roughly trimmed
  • 4 kaffir lime leaves, destemmed
  • 1 knob of ginger
  • 1 small shallot
  • 2 cloves garlic
  • 2 tbsp fish sauce
  • 2 tbsp oil
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  1. Blend all the marinade ingredients together in a blender. (everything except the chicken) Rub the marinade all over the chicken, a tip is to make slits in the chicken thighs so that it cooks through evenly and the marinade can penetrate quicker.
  2. If possible, best to bag the chicken up and leave it overnight.
  3. Preheat your oven to 120 degrees celsius.
  4. Place the chicken on a rack, skin side up and roast for 1 ½ hours .
  5. Crank the heat up to 200 degrees celsius and roast for another 20-30 minutes till the skin is nice and golden brown and the juices runs clear.