Barbecued Coconut Chicken

    Barbecued Coconut Chicken

    3saves
    1hour45min


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    This barbecue chicken dish originates in Malaysia where it is called 'Ayam Percik'; the chicken in marinated then dipped in a hot thick coconut sauce before being placed on the barbecue.

    Ingredients
    Serves: 8 

    • 2cm ginger
    • 4 cloves garlic
    • 1 teaspoon salt
    • 1 1/2 kg chicken, cut into 8 large pieces
    • 8 dried chillies, soaked in hot water, discard seeds
    • 8 shallots
    • 1 1/2 cm ginger
    • 4 candlenuts
    • 1 tablespoon tamarind paste
    • 4 tablespoon water
    • 1 pinch salt, to taste
    • 1 pinch sugar, to taste
    • 3 cups (750ml) coconut milk

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:1hour marinating  ›  Ready in:1hour45min 

    1. Pound ginger, garlic and salt together in a mortar and pestle then marinate chicken pieces in this mixture and set aside for 1 hour.
    2. Grind chillies, shallots, ginger and candlenuts until fine.
    3. Mix the tamarind paste with the water then strain the juice.
    4. Put the blended spices in a saucepan then add the coconut milk and tamarind juice. Cook slowly on low heat stirring frequently until it comes to a boil. Add salt and sugar to taste and cook until the sauce thickens.
    5. Dip the chicken pieces in the thick coconut sauce and place over hot charcoal barbecue. Baste the chicken frequently with the sauce on both sides and continue cooking until the chicken is evenly browned and cooked through.

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