MALAYAN CHICKEN

8 chicken thighs (skinned)
1 tbs coriander powder
1 tbs jeera powder (cumin powder)
1 tsp cinnamon powder
½ tsp turmeric
2 large red chillies (chopped)
2 garlic cloves (crushed)
1 tbs lemon juice
2 tsp brown sugar
1 tbs peanut oil
½ cup of coconut cream

Preheat oven to 180°c (gas mark 4)

In a bowl combine all the spices with the brown sugar, lemon juice, garlic, chillies, oil and coconut cream and make a paste.

Coat all the chicken thighs with the past, make sure they are well coated and place on a wire rack in a large but shallow dish.

Place in the centre of the oven and cook uncovered for 15 minutes then cover with foil and cook for another 15/20 minutes until chicken is cooked through.