8 chicken drumsticks, skin removed, the flesh slashed
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Pound the chili, galangal, coriander stalks and lemongrass with a pestle and mortar.
It will not form a paste, however the lemongrass will infuse with the other ingredients. In a dish combine the remaining marinade ingredients with those you have just pounded. Mix well and leave for five minutes.
Remove the remaining, large ingredients such as the lemongrass and add the mix to the chicken and coat really well.
Arrange the drumsticks on the foil, spaced apart. Coat the chicken with any marinade left in the bowl, then roast for 35-40 mins until tender.