Spicy Malaysian Ayam Percik with Lemongrass and Turmeric

Name: Spicy Malaysian Ayam Percik with Lemongrass and Turmeric
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken pieces; Lemongrass; Garlic; Ginger; Turmeric powder; Chili powder; Vegetable oil; Salt and pepper; Coconut milk; Turmeric powder; Chili powder; Brown sugar; Tamarind paste; Salt; Fresh cilantro leaves; Sliced red chili

A deliciously spiced grilled chicken in aromatic coconut sauce.

Discover the exotic flavors of Malaysia with this spicy, aromatic, and smoky grilled chicken that is sure to tantalize your taste buds.

1 h 45 min
4
Intermediate

Ingredients

For the Chicken Marinade

Chicken pieces

1 kg (legs and thighs preferred)

Lemongrass

2 stalks, minced

Garlic

5 cloves, minced

Ginger

2 inches, grated

Turmeric powder

1 tbsp

Chili powder

2 tsp

Vegetable oil

2 tbsp

Salt and pepper

to taste

For the Coconut Sauce

Coconut milk

1½ cups

Turmeric powder

2 tsp

Chili powder

1 tsp

Brown sugar

1 tbsp

Tamarind paste

2 tbsp

Salt

to taste

For the Garnish

Fresh cilantro leaves

Sliced red chili

Preparation

Marinating the Chicken

Combine Marinade Ingredients

In a large bowl, combine minced lemongrass, garlic, ginger, turmeric powder, chili powder, vegetable oil, salt, and pepper.

Use fresh turmeric if available for a more vibrant taste.

Coat the Chicken

Add chicken pieces to the marinade, ensuring each piece is well coated.

Chill

Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate overnight for maximum flavor.

Preparing the Coconut Sauce

Combine Sauce Ingredients

In a saucepan, combine coconut milk, turmeric powder, chili powder, brown sugar, tamarind paste, and salt.

Simmer

Simmer on low heat for about 10 minutes, stirring frequently until the sauce thickens slightly.

Do not let the coconut sauce boil, as it can curdle.

Set Aside

Remove from heat and set aside for final basting and serving.

Cooking Process

Grilling the Chicken

Preheat the grill to medium-high heat and place marinated chicken pieces skin-side down. Grill for 5-7 minutes on each side or until cooked through.

Basting with Sauce

During the last few minutes of grilling, baste the chicken generously with the prepared coconut sauce for additional flavor.

Final Basting

Remove from grill, and baste once more with the sauce before serving.

Plating & Serving