Ayam Percik
A traditional Malaysian dish in the Chicken classification, featuring 13 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/13 prepped- 6Chicken Thighs
- 16Challots
- 1 1/2Ginger
- 6Garlic Clove
- 8Cayenne Pepper
- 2 tbsTurmeric
- 1 1/2Cumin
- 1 1/2Coriander
- 1 1/2Fennel
- 2 tbsTamarind Paste
- 1 canCoconut Milk
- 1 tspSugar
- 1 cupWater
Preparation Instructions
Read all instructions before beginning prep work.
In a blender, add the ingredients for the spice paste and blend until smooth.
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.
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.
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
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