Curried Chicken

Name: Curried Chicken (Pencok Ayam)
Cuisine: Malaysian
Ingredients: Dried prawn (shrimp) paste (belacan) 1 Tbsp; Lemongrass 2 stalks, bruised; Bird’s eye chillies (cili padi) 6, seeded; Shallots 8, peeled; Candlenuts 4; Garlic 2 cloves, peeled; Galangal 1-cm (½-in) knob, peeled; Sugar to taste; Red chillies 8, seeded; Basil leaves a handful; Pineapple 1 wedge, sliced; Ground white pepper to taste; Salt 1 tsp + more to taste; Chicken 1, about 1.5 kg (3 lb 4½ oz), cut into 12 pieces; Coconut milk 250 ml (8 fl oz / 1 cup), extracted from 1 grated coconut and 435 ml (14 fl oz / 1¾ cups) water; Cooking oil 3 Tbsp; Turmeric leaf 1, finely sliced; Tamarind juice 1 Tbsp, made from 1 tsp tamarind pulp mixed with 1 Tbsp water and strained

Pencok Ayam

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken 1, about 1.5 kg (3 lb 4½ oz), cut i

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Rub chicken with salt and pepper and grill in a preheated oven at 180°C (350°F) until half-cooked about 15 minutes.
Meanwhile, combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté the spice