Preheat oven to 200°C (~400°F)
Rinse the chicken legs clean and pat dry with paper towels.
Mix the salt, sugar, ground black pepper, garlic powder, curry powder, and turmeric in a small bowl. Liberally season each side of the chicken leg quarters with the mix.
Combine the minced lemongrass and chili peppers, and distribute evenly over each side of the chicken legs. Use the back of a spoon to press the mixture in so that it sufficiently clings to the meat.
Place the chicken legs skin-side down on a flat roasting rack* over a sheet pan. Roast in the pre-heated oven and flip the chicken after 20 minutes. Continue roasting for another 20 minutes or until the internal temperature of the chicken legs reach 75°C (165°F). Allow the chicken to rest about 5-8 minutes after removing from the oven.