Baked Chicken Preparation

  • Knorr South East Asian Spice Paste 600g 250.0 g
  • Coconut Milk 125.0 ml
  • Knorr Chicken Seasoning Powder 1kg 25.0 g
  • Kaffir Lime Leaf 8.0 pc
  • Sambal Chilli Paste 75.0 g
  • Ghee 50.0 g
  • Chicken Leg, boneless 1.2 kg

Mashed Potato Preparation

  • Water 2.5 l
  • Milk 2.5 l
  • Knorr Potato Flakes 2kg 750.0 g
  • Butter 625.0 g
  • Nutmeg Powder 13.0 g

Sauteed Vegetable Preparation

  • Baby Carrot 10.0 pc
  • Asparagus 8.0 pc
  • Oil 1.0 tbsp
  • Salt, to taste
  • Some Pepper, to taste

Looking for a new way to cook chicken? Try this baked chicken recipe with the right zing to spice things up. It’s a taste so good that your diners will be saying, “Winner, Winner, Chicken Dinner!”



  1. Baked Chicken Preparation

    • In a mixing bowl, mix spice paste, coconut milk, chicken seasoning powder, lime leaves, sambal chilli, ghee and chicken legs. Mix well and marinate overnight.
    • Preheat the oven to 160°C, and cook the chicken for 25 minutes.
  2. Mashed Potato Preparation

    • Boil water and milk in a pot, and add in the potato flakes, butter, and nutmeg powder. Stir over low heat, and set aside once it has cooked.
  3. Sauteed Vegetable Preparation

    • In a separate pot, heat water to lightly blanch the carrots and asparagus for 1 minute. Remove and saute with oil. Season to taste.
  4. Plating

    • Plate the mashed potato and vegetables, with the chicken resting on the mashed potato. Drizzle the chicken with chicken juice.