🇲🇾 Malaysia recipe
Ayam Percik
Ayam Percik is a magnificent grilled chicken from the east coast states of Kelantan and Terengganu, where it is a staple at Ramadan bazaars and night markets. The chicken is marinated and then basted repeatedly with a luscious, creamy coconut-turmeric-chili sauce as it grills over charcoal. The result is succulent meat with a rich, caramelized coating that is simultaneously smoky, creamy, and deeply spiced.
Prep20 mins + 2 hrs marinate
Cook40 mins
Serves4
Difficultymedium
Ingredients
- 1 whole chicken (about 1.5kg), halved or quartered
- 400ml coconut milk
- 2 stalks lemongrass, white part only, blended
- 5cm fresh turmeric, blended (or 2 teaspoons ground)
- 3cm fresh ginger, blended
- 6 shallots, blended
- 4 cloves garlic, blended
- 5 dried chilies, soaked and blended
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fenugreek seeds
- 2 tablespoons tamarind paste, mixed with 3 tablespoons water and strained
- 2 tablespoons palm sugar
- 1 tablespoon salt
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 30 g
- Carbs
- 12 g
- Fat
- 24 g
