Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   In a food processor or blender, combine the onion, garlic, ginger, and lemongrass. Blend until a smooth paste forms, adding a splash of water if necessary.

3. 3

   Transfer the blended paste to a saucepan over medium heat. Stir in the turmeric, chili paste, tamarind paste, sugar, salt, and coconut milk.

4. 4

   Simmer the sauce for about 10 minutes, stirring occasionally until it thickens slightly and becomes aromatic. Remove from heat.

5. 5

   Place the chicken legs on the prepared baking sheet. Pour about half of the sauce over the chicken, ensuring each piece is well coated. Reserve the remaining sauce.

6. 6

   Roast the chicken in the oven for 25 minutes.

7. 7

   Remove the chicken from the oven and baste generously with the remaining reserved sauce.

8. 8

   Return to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the skin is charred and caramelized.

9. 9

   Let the chicken rest for 5 minutes before serving with steamed rice.