Ayam Percik (Spicy Barbecued Chicken)

Ayam Percik

5 whole chicken leg
4 tablespoon cooking oil
2 teaspoon tamarind pulp
4 lemon grass, (bruised)
1 cup water
1 cup thick coconut milk
1 1/2 tablespoon sugar
Salt to taste


1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon tumeric powder

Spice paste:
4 candlenuts
6 cloves garlic
9 dried chillies, soaked in hot water
3 red chillies
2cm (3/4″) ginger
5 shallots

Preparation Instructions:

  1. Mix the marinade, combine with the chicken and set aside for 1 hour.
  2. Chop the spice paste ingredients and blend finely.
  3. Heat oil in frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
  4. Add water and cook for another 3 minutes.
  5. Put in coconut milk, sugar and salt and simmer over a medium fire for 5 minutes.
  6. Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.

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