Ayam Percik
A malaysian chicken recipe imported from TheMealDB for the public beta catalog.
Ingredients
Scale the list for the number of people at your table.
- 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
Steps
- 1In a blender, add the ingredients for the spice paste and blend until smooth.
- 2Over 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.
- 3Add 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.
- 4When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
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- v1
Imported from TheMealDB.
Jonas Seed Kitchen · current version
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Latest saved change 1 was saved on Jul 5, 2026.
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