Ingredients:
6 small chicken drumsticks, skins removed
6 small chicken thighs, skins removed
(about 1 kg altogether)
Grind the following in a bowl:
1 piece of ginger, about 5 cm, skinned
2 pips garlic, cleaned
8 shallots, skinned
1 chilli, deseeded
Then add the following to the ground mixture:
1/2 teaspoon tumeric
3 heaped tablespoons coconut milk powder or 200 ml very thick coconut milk
little salt
12 pandan leaves
Marinade the chicken with the ground mixture for half an hour.
Then wrap each piece of chicken in 1 pandan leaf. Oil an oven proof dish and place the pieces of pandan-wrapped chicken side-by-side in the dish. Pour the remaining marinade on top of the chicken pieces.
Alternatively, because it takes some skill to wrap the chicken in pandan leaves, just line the bottom and sides of the ovenproof dish with the pandan leaves. Place the chicken pieces on top of the leaves and place more pieces of leaves between the pieces of meat. Pour the remaining marinade over the chicken.
Bake at 175 deg.C for 1 hour, after which the chicken should be cooked and the marinade is a thick delicious gravy.
This goes well with white or brown rice.
