Malaysian · chicken

Ayam Percik

Name: Ayam Percik
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 6 Chicken Thighs; 16 Challots; 1 1/2 Ginger; 6 Garlic Clove; 8 Cayenne Pepper; 2 tbs Turmeric; 1 1/2 Cumin; 1 1/2 Coriander; 1 1/2 Fennel; 2 tbs Tamarind Paste; 1 can Coconut Milk; 1 tsp Sugar; 1 cup Water

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken Thighs6
Challots16
Ginger1.5
Garlic Clove6
Cayenne Pepper8
Turmeric2 tbsp
Cumin1.5
Coriander1.5
Fennel1.5
Tamarind Paste2 tbsp
Coconut Milk1 can
Sugar1 tsp
Water1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

7 steps · 0 min

1
In a blender, add the ingredients for the spice paste and blend until smooth.
2
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.
3
Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting.

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