'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.)

Ingredients

2 serv.

chicken legs (or thighs)↗6
sea salt↗1 teaspoon
coriander powder↗1 teaspoon
fennel powder1⁄2 teaspoon
turmeric powder↗1⁄2 teaspoon
cumin powder↗1⁄2 teaspoon
white pepper (sub ( ground black pepper)1⁄2 teaspoon
chili powder (sub ( 1/4 tsp cayenne pepper)↗1⁄2 teaspoon
ginger powder (optional)↗1⁄2 teaspoon
garlic powder (optional)↗1⁄2 teaspoon
coconut milk powder (sub ( 1/4 cup coconut milk)↗5 tablespoons
sugar↗1 teaspoon

Step-by-step instructions

1
Preheat oven to 190 degrees Celsius.
2
Rub the chicken pieces with salt.
3
Mix all the spices, sugar and dried coconut milk together.
4
Rub the chicken pieces with the spice mix.
5
Set aside for an hour.
6
Space out chicken pieces in a pan lined with foil or baking paper.
7
Bake for 40-50 minutes, until chicken is golden brown.
8
Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad.

Source: food.com

Original recipe ↗

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