October 31, 2010

Spicy Grilled Chicken aka Ayam Percik

Source: Chef Wan

Ingredients:
1 Litre Coconut Cream
1 kg Chicken ~ cleaned & halved lengthwise
2 Lemongrass ~ bruised
½ tsp Turmeric Leaves ~ finely sliced
1 tbsp cumin powder
1 tbsp minced garlic
1 tbsp minced ginger
1 cup water
2 tbsp Tamarind juice ~ with hot water, strain
Salt & sugar to taste

Spice Paste:
10 dried chillies ~ hot water, drain
4 shallots
3 garlic cloves
1” ginger
2 ½“ galangal
1 Lemongrass
10 candlenuts
1 cup water

Directions:
  1. Marinade chicken with minced ginger & garlic for 1 hour.
  2. Place spice paste in a large pot.  Add in coconut cream & water.   Stir through simmer for 20-30 minutes.
  3. Add chicken, lemongrass, cumin powder, turmeric leaves & tamarind juice.   Make certain the chicken is well coated, then season to taste with salt & sugar.   Simmer for 30 minutes, stirring & turning regularly.   Add little water to prevent sticking, but liquid level in the pot should always be as low as possible.
  4. Remove chicken from gravy charcoal or oven.  Grill it for 10 minutes, basting frequently with gravy from the pot.   Place grilled chicken on a serving plate.
  5. Return pot to the stove & lower the temperature of the remaining gravy to medium-low heat.   Stirring constantly until it thickens.
  6. When the gravy is ready, remove from the heat & spoon over chicken.   Garnish as desired with Turmeric leaves & serve immediately.
 

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