Has anyone of you ever cooked a dish because it reminded you of your childhood or a very important person in your life?
When I was in primary school, I was very fond of eating the fried chicken wings from the Malay stall at the school canteen because they had this hint of curry flavour that was so aromatic and simply moreish. I tried to recreate my childhood favourite chow with this healthier recipe by oven baking the chicken instead of deep-frying them. And these fellows were as finger-licking good as what I had in the past. If only Gran is up and around, I’m sure she will dig into these drumlets.
Oven Baked Curry Chicken Recipe
Ingredients (serves 3-4)
12 chicken drumlets
For the marinate:
1 red onion, roughly chopped up
6 cloves garlic, peeled
2 tbsp curry powder
1 tsp turmeric powder*
4 tbsp oyster sauce
2 tsp sugar
1/4 tsp salt
dash of ground white pepper
1. Using a food processor, blend all ingredients for the marinate. Cover the chicken drumlets with the marinate and chill in fridge for at least 4 hours or overnight for best results.
2. Preheat oven at 180 deg C with fan. Line a baking tray with aluminium foil and lightly grease with cooking spray.
3. Transfer the chicken drumlets onto the baking tray in one single layer and bake in the middle shelf of oven for 20-25 minutes, flipping mid-way.
*Note: Be careful when handling turmeric as it can leave permanent stains.