Tuesday, August 21, 2012

Roasted Pandan Chicken

It had been quite a fruitful long weekend for me... I had been trying out new recipes and cooking, and visiting the wet markets in the morning. And I love going to the wet market in the morning because there are so much things to see, and BUY of course. Besides the food, there are also stalls selling plentiful stuffs like kids wear, adult wear, utensils, pots, mop, etc, etc.... Sometime I find myself getting good deals in the wet market... Do you too?

Today I have here a Roasted Pandan Chicken.
These days I find myself wanting to go to Johor Bahru for early breakfast & head off to Giant to buy some groceries, especially our ice-creams!!! So last Sunday, I came across this "Yum Yum" magazine & I decided to buy a copy. I was surprised, they have lots of yummy recipes indeed. This Roasted Pandan Chicken was one of them.
The marinating ingredients were rather simple, such as chilli boh, curry powder & coconut milk.
And the whole chicken was marinated and would be ready to be roasted in 1hrs time.
I have roasted the chicken for about 1 hour, and do make sure to turn sides so that the chicken will be fully roasted in the inner parts.
The smell of this Roasted Pandan Chicken was great...

But I did find it abit bland. Hubby on the other hand said that the roasted chicken was very tender and the taste & frangrant of the chicken was there.
But overall, with a twsit of the lemon juice, it compliment the whole roasted pandan chicken, making it very tasty & refreshing.
Perhaps you will like this dish as much as my hubby did??
A very quick & simple dish to prepare with no fuss.

Here is the actual recipe as adapted from the Yum Yum magazine, Issue 79, pg 13.
Roasted Pandan Chicken
Ingredients
1 chicken (about 1.5kg)
1/2 tsp salt
1 tsp curry powder
1 bamboo skewer

Marinade (mixed well)
2 tsp salt
1 tbsp chilli boh ( I use belacan)
1 tbsp curry powder
3 tbsp thick coconut milk

10 pandan leaves

Method:
1. Spoon the marinade into the chicken cavity and place pandan leaves inside.
2. Rub the salt & curry powder over the chicken and marinate for 1 hour.
3. Bake in a preheated oven at 200C for about 45 mins. Remove chicken from the oven and cut into pieces. Serve.

4 comments:

  1. Hi Mi Mi, I tried posting a comment earlier but it disappeared for some reason so pardon me if there seems to be double comments from me. Love this
    Chicken recipe. The pandan, coconut and curry would give a lovely fragrance! Mich piece of
    Cake

    ReplyDelete
  2. its ok Mich..:)) Yes, these combinations did give a very good fragrance..:-p

    ReplyDelete
  3. Looks delicious! I have the same book too! :o)
    Sometimes I limit myself to how much money to bring to the market, otherwise I'll buy more than I need!

    ReplyDelete
  4. it looks very good and sounds delicious too! i also like to go to the wet market, sometimes nothing to buy , just go there, walk around also seems satisfying :)

    ReplyDelete

May Mimi Bakery House bring some fun & joy to everyone out there, who are as keen in baking as I am.