Seen here with blue butterfly pea flower rice, tempeh chips, kerabu (shredded cabbage, four-angled beans and long beans),  7-minute / jammy eggs and fried keropok.

Ingredients: 

• 3 whole chicken legs

• 4 tsp ayam percik spice mix

• 1 tbsp Paprika

• 200ml coconut milk

• 2 tbsp coconut oil

• A pinch or two of salt

Method: 

1. Whisk the spices, coconut milk, coconut oil and salt. 

2. In a lined baking tray, place the chicken legs and pour the coconut mixture over the chicken. 

3. Marinate for about 30 minutes before placing it in a pre-heated oven of 200C. 

4. Roast the chicken till they are golden brown and cooked. While cooking, you may baste the chicken a few times with the gravy.

Note: If the gravy is too thick and sticks to the pan, while cooking add a splash of water to help loosen the gravy