Ayam Percik
Malaysian spiced baked chicken basted in rich coconut percik gravy.
If you are feeling lazy & rushed as I often do....Ayam Percik is the answer. Just marinade the chicken, make the gravy and pop it in the oven. The gravy does all the work!
Ingredients
- Chicken Marinade
- whole chicken1
- ginger1 inch
- garlic5 cloves
- salt2 tsp
- Percik Gravy (to blend)
- large onion1
- garlic5 cloves
- ginger1 inch
- lemongrass3 stalks
- galangal0.5 piece
- turmeric root1 piece
- dried chillies, deseeded & soaked in hot water1 handful
- Percik Gravy (other)
- coconut milk4 cups
- palm sugar0.5 tube
- tamarind, mixed with 1 cup water & drained for juice1 tbsp
- sugar2 tbsp
- salt2 tsp
Instructions
- 1.
Blend all the marinade ingredients together.
- 2.
Smother the marinade all over the chicken.
- 3.
Let it rest with the marinade for an hour, covered in the refrigerator.
- 4.
While the chicken is resting, blend the Percik Gravy ingredients and boil in a pot on low fire.
- 5.
Stir occasionally and continue boiling for about 30 minutes until gravy thickens slightly. Set aside.
- 6.
Place the marinated chicken on a pyrex dish in a preheated 180ºC oven.
- 7.
Pour a ladleful of percik gravy over the chicken. Continue basting every 15 minutes or when the gravy looks a little dry on top.
- 8.
Depending on the size of the chicken, your whole Ayam Percik should be ready within 1 1/2 hours. If you are baking cut up pieces, it should take about 45 minutes.
- 9.
Barbecue will give a lovelier flavour to the chicken. Grilling is ok too but will dry the gravy faster, so keep topping up the gravy.
- 10.
Serve with remaining gravy on the side for those who want additional gravy.