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Malaysian-style spicy roast chicken (Ayam percik) – Gourmet Traveller
gt.staging.digital.aremedia.com.au
A traditional Malaysian chicken recipe swimming in spicy gravy.
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Cooking tools:
- Food processor
- Oven
- Stove
- Mixing bowl
- Skillet
- Plate
- Serving bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 8 chicken thigh cutlets (190gm each)
- 1½ tsp each caster sugar, ground chilli, turmeric and coriander
- 125 ml (½ cup) vegetable oil
- 4 reserved lemongrass tops, bruised
- 2 tbsp tamarind purée
- 250 ml (1 cup) coconut milk
- 2 tbsp brown sugar
- Micro coriander
- Lemongrass and chilli paste
- 4 lemongrass stalks, white part only, coarsely chopped, tops reserved
- 5 each garlic cloves and golden shallots, coarsely chopped
- 3 long red chillies, coarsely chopped
- 30 gm ginger, coarsely chopped
- 5 candlenuts or macadamias, coarsely chopped
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