Baked turmeric chicken in coconut milk

I bought a packet of coconut milk thinking to make jelly but ended up did not use it. It was sitting in my fridge for some time so I wanted to try using it to make nasi lemak. Not wanting to waste the remaining coconut milk, I added it to the chicken. It turned out to be very yummy. I know from the photos it looks crispy but trust me it is not the super crispy chicken. Haha =p

Ingredients
2 boneless chicken legs
turmeric powder
chopped garlic / garlic powder
salt
black pepper
6 Tbsp coconut milk
1 banana leaf (optional)

Recipe
1. Marinate the chicken with garlic, salt, black pepper and turmeric powder and set it aside for at least 30 minutes. I kept mine uncovered inside the fridge.
2. Heat up the pan with oil. Put the chicken in only when the oil is hot. Pan fry it on both sides for total about 6 minutes till each side is nicely brown.
3. Place a banana leaf on the baking tray and transfer the chicken to the baking tray.
4. In a small bowl, add a little salt, turmeric powder and black pepper to the coconut milk. Mix well then drizzle over the chicken on the baking tray.
5. Bake it for 180 degree for 20 minutes or till it is fully cooked.
6. Remove from tray and serve hot.

Note: the reason I added black pepper is because I heard it is good for turmeric absorption. In fact, turmeric + black pepper + coconut milk = components of the golden milk! :)

https://foodpharmacy.blog/2017/03/3-tricks-to-enhance-turmeric-absorption-and-boost-its-benefits/