Ayam Percik

Ingredients

• 1 whole chicken, cut into 8 pieces
• 400ml coconut milk
• 4 shallots
• 4 garlic cloves
• 2cm galangal
• 2 stalks lemongrass, white part only
• 4 dried red chillies, soaked
• 1 tbsp tamarind pulp, soaked in 3 tbsp water
• 1 tbsp palm sugar
• Salt to taste
• Oil for basting

Before you cook

• Soak the dried chillies in hot water for 10 minutes until soft.
• Soak the tamarind pulp in warm water and strain out the juice, discarding the pulp.
• Blend the shallots, garlic, galangal, lemongrass and soaked chillies into a smooth paste.

Steps

1. Heat a little oil in a saucepan over medium heat.
2. Fry the blended paste for 5 minutes until fragrant and darker in colour.
3. Pour in the coconut milk and stir to combine.
4. Add the tamarind juice, palm sugar and salt.
5. Simmer the sauce gently for 10 minutes until it thickens slightly.
6. Let the sauce cool, then set half aside for basting later.
7. Coat the chicken pieces in the remaining sauce and marinate for at least 2 hours.
8. Preheat a grill or griddle pan to medium-high heat.
9. Grill the chicken pieces for 8 minutes on the first side.
10. Turn the chicken and baste with the reserved sauce.
11. Keep grilling and basting every few minutes for 15 more minutes until charred at the edges and cooked through.
12. Brush with any remaining sauce before serving.