Main
Ayam percik (grilled spiced coconut chicken)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
serves 4
- Lemongrass — to buy2 tiges
- Chili pepper — to buy4
- Garlic — to buy3 cloves
- Ginger — to buy15 g
- Turmeric — to buy1 tsp
- Olive oil — to buy2 tbsp
- Coconut milk — to buy300 ml
- Palm sugar — to buy20 g
- Tamarind — to buy1 tbsp
- Chicken — to buy1 whole (cut into 8 pieces)
Preparation
Blend the lemongrass, chilli, garlic, ginger and turmeric into a smooth paste.
Cook this paste in a little oil for 5 minutes over medium heat until fragrant, then add the coconut milk, palm sugar and diluted tamarind.
Simmer for 15 minutes over low heat until the sauce thickens slightly, let cool a little.
Brush the chicken pieces with half of this sauce and marinate for at least 1 hour in the fridge (ideally overnight).
Grill the chicken in the oven or on a barbecue for 25-30 minutes, turning regularly and brushing with the remaining sauce, until nicely coloured and cooked through.
Serve hot with the rest of the sauce on the side and plain rice.