Malaysian Recipes - Ayam Percik - Spicy Barbecued Chicken

This beautifully seasoned chicken, barbecued over a charcoal fire, is very popular and is sold at roadside food stalls all over the northeastern state of Kelantan.

Ingredients Marinade Spice Paste
  • 5 Whole Chicken Legs
  • 4 Tablespoons Cooking Oil
  • 2 Teaspoons Tamarind Pulp
  • 4 Lemon Grass,(bruised)
  • 1 Cup Water
  • 1 Cup Thick Coconut Milk
  • 1 1/2 Tablespoons Sugar
  • Salt to Taste
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Turmeric Powder
  • 4 Candlenuts
  • 6 Cloves Garlic
  • 9 Dried Chillies, soaked in Hot Water
  • 3 Red Chillies
  • 2 cm (3/4 inch) Ginger
  • 5 Shallots
    • Method
    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 a 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.

    Good Luck and please let me know how you get on !!!

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