Grilled Chicken in Spicy Gravy

Name: Grilled Chicken in Spicy Gravy (Ayam Percik)
Cuisine: Malaysian
Ingredients: Lemongrass 10 stalks, bruised; Galangal 6-cm (2½-in) knob, peeled, thickly sliced and bruised; Salt to taste; Turmeric 2.5-cm (1-in) knob, peeled; Candlenuts 10; Turmeric leaf ½, finely sliced; Red chillies 3, seeded; Sugar or to taste; Shallots 4, peeled; Fenugreek seeds 1 tsp; Ginger 2.5-cm (1-in) knob, peeled; Garlic 3 cloves, peeled; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 1 grated coconut and 1 litre (32 fl oz / 4 cups) water; Chicken 1, about 1 kg (2 lb 3 oz), cleaned and halved lengthways

Ayam Percik

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 1

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Transfer to a large pot. Add coconut milk to the pot. Stir through and bring to the boil, then simmer until oil separates to form a layer on top.
Add chicken, lemongrass and galangal. Stir until chicken is well coated with pot ingredients. Season to taste with salt and sugar. Simmer f