Charcoal-grilled coconut chicken

Charcoal-grilled coconut chicken

Ayam percik (East coast)

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From
South East Asian Food

Ingredients

Quantity Ingredient
2 cups thick coconut milk
1/3 cup tamarind water
sugar, to taste
salt, to taste
1 chicken, quartered
or 4 chicken marylands, pricked all over with a fork or the point of a sharp knife

Paste spices

Quantity Ingredient
6-10 medium-sized dried chillies, soaked in warm water until soft and then squeezed dry
2 stalks lemongrass, finely sliced
4cm piece fresh turmeric
or 1/2 teaspoon turmeric powder
4cm ginger, chopped
1-2 garlic cloves
8 shallots, sliced

Method

  1. To prepare the spice paste, in a mortar or a food processor attachment pound the chillies, lemongrass, turmeric, ginger, garlic and shallots to a fine paste. Mix the paste with the coconut milk, tamarind water, sugar and salt. Pour over the chicken, mix well and marinate for at least an hour. Remove the chicken and grill slowly over a low charcoal fire until brown, either dipping them occasionally back into the marinade for recoating or basting them well with more marinade as they cook.
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