Dinely

Login

Ayam Percik

A rich Malaysian ayam percik with aromatic spice paste, creamy coconut tamarind sauce and roasted juicy chicken—perfect over steamed or coconut rice.

Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ayam Percik

Ingredients

main

  • 6 pcs chicken thighs
  • 16 pcs shallots
  • 1.5 pcs ginger
  • 6 pcs garlic cloves
  • 8 pcs cayenne pepper
  • 2 tbsp turmeric
  • 1.5 tbsp cumin
  • 1.5 tbsp coriander
  • 1.5 tbsp fennel
  • 2 tbsp tamarind paste
  • 1 pcs coconut milk (can)
  • 1 tsp sugar
  • 1 cup water

Directions

  • Combine shallots, ginger, garlic, cayenne, turmeric, cumin, coriander, fennel and tamarind paste in a blender and blend to a smooth spice paste.
  • In a skillet over medium heat fry the spice paste 10 minutes until fragrant, adding water or oil 1 tbsp at a time if too dry and lower heat to avoid burning.
  • Add cloves, cardamom, tamarind pulp (if separate), coconut milk, water, sugar and salt, bring to a boil then reduce to medium-low and simmer 10 minutes, stirring occasionally to make the marinade/sauce.
  • Let the marinade cool, pour over chicken and marinate refrigerated overnight up to two days.
  • Preheat oven to 425 F (218 C).
  • Remove chicken from marinade, spoon a layer of marinade onto a greased or lined baking sheet, lay chicken on top covering the sauce, spread remaining marinade on chicken.
  • Roast 35–45 minutes or until internal temperature reaches 175 F (79 C).
  • Let chicken rest 5 minutes, brush with some oil and serve with the sauce over steamed or coconut rice.