Originating from Kelantan on the east coast of the Malay Peninsula, this is a traditional chicken dish that is cooked over low heat.
Malaysian-style spicy roast chicken (Ayam percik)
A traditional Malaysian chicken recipe swimming in spicy gravy.
- 20 mins preparation
- 35 mins cooking (plus marinating)
- Serves 6 - 8
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Ingredients
- 8 chicken thigh cutlets (190gm each)
- 1½ tsp each caster sugar, ground chilli, turmeric and coriander
- 125 ml (½ cup) vegetable oil
- 4 reserved lemongrass tops, bruised
- 2 tbsp tamarind purée
- 250 ml (1 cup) coconut milk
- 2 tbsp brown sugar
- Micro coriander
Lemongrass and chilli paste
- 4 lemongrass stalks, white part only, coarsely chopped, tops reserved
- 5 each garlic cloves and golden shallots, coarsely chopped
- 3 long red chillies, coarsely chopped
- 30 gm ginger, coarsely chopped
- 5 candlenuts or macadamias, coarsely chopped
Method
- 1Place chicken in a large bowl. Sprinkle over combined sugar and spices. Drizzle with 2 tbsp oil, season to taste and toss to combine. Cover; refrigerate for at least 30 minutes, or overnight.
- 2For lemongrass and chilli paste, place ingredients in a food processor and process to a rough paste.
- 3Heat 1 tbsp oil in a large, ovenproof frying pan over medium heat. Sear chicken, turning occasionally, until browned (4-6 minutes); transfer to a large plate. Add remaining oil, paste, lemongrass tops and tamarind to pan; cook, stirring frequently, until fragrant (3-4 minutes); stir in 200ml water and coconut milk and brown sugar; bring to the boil.
- 4Meanwhile, preheat oven to 180˚C. Add chicken to tamarind mixture; bake, uncovered, until chicken is cooked (30 minutes). To serve, transfer to a serving bowl and scatter with micro coriander.
