Ayam percik is typically a dish made from grilled marinated chicken basted with spicy coconut milk gravy. This beautifully seasoned chicken is very popular and sold at roadside food stalls all over the state of Kelantan in Malaysia. It is a great recipe for the barbecue or for the indoor kitchen!
- 6 cm piece fresh ginger
- 2 red chillies, de-seeded (See Note 1)
- 3 Asian shallots
- 1 teaspoon salt
For coconut sauce
- 5 Asian shallots
- 2 fresh red chillies, de-seeded
- 3 cm knob fresh ginger
- 1 tablespoon brown sugar, or palm sugar
- 1 tablespoon tamarind paste
- 1 tablespoon cooking oil
- 1 ¼ cups coconut milk
- Make cuts in skin and meat of chicken. Set aside.
- Grind marinade ingredients into a paste and rub into chicken. Grill on rack under high heat (or on a BBQ) until the skin is charred in places, turn and repeat on other side.
- While this is happening make the sauce: Chop the spice paste ingredients and blend finely.
- Heat oil in a pot and fry the spice paste for 3 - 4 minutes until fragrant.
- Add coconut milk and simmer, stirring, until reduced by half.
- Season with salt and cook for 5 - 7 minutes until sauce thickens.
- To complete the dish: Coat each piece of grilled chicken in the sauce and then finish cooking by roasting at 250°C/230°C fan-forced (480°F ; Gas Mark 9) for 30 minutes, or until cooked through. Baste a few times with more sauce as it cooks or bring remaining sauce to simmer in pot and serve alongside chicken when cooked..