CHICKEN - Ayam Percik Kelantan

By Aemelia

Ingredients

• Spice paste:
• 2 Chicken Maryland (Thighs + Drumsticks)
• 200 ml Coconut Milk
• 3 cardamoms
• 3 cloves
• 1 stalk Lemongrass, bruised
• 1 tablespoon tamarind paste
• 1 teaspoon salt
• 1/2 teaspoon White Pepper
• 1 teaspoon Sugar
• 1 teaspoon potato starch mixed with water(or any thickening agent you prefer)
• 3 cloves Garlic
• 1 thumb sized Ginger
• 3 Shallots
• 3-4 Dried Chili, soaked and drained
• 1/2 cup Water
• 1 stalk Lemongrass

Details

Adapted from sze-min.blogspot.com

Preparation

Step 1

1. Preparing spice paste by adding ingredients (B) into blender. Grind till fine paste. Adding into wok/pot together with chicken maryland and marinate for at least ½ hour.
*Using the same wok/pot for marinating and cooking as well. Less cleaning :P

2. Pour half the coconut milk over marinated chicken. Add cardamom, cloves and lemongrass. Cook over medium heat until chicken is partly cooked, about 20 minutes. Season with tamarind paste, salt, pepper and sugar halfway through.

3. Remove the chicken, reserving the coconut milk gravy in the wok/pot. Discard the cardamom and cloves from the gravy. Add the rest of coconut milk and the potato starch mix (if using). Simmer until thick. Taste for seasoning. Turn off the heat and leave aside.

4. Place the chicken (skin facing up) on lined baking tray. Ladle 2-3 spoons of gravy on chicken. Cook under oven grill (broiler) at medium heat for 7-8 minutes. Again ladle gravy on chicken and continue grill till chicken is golden brown and cooked well. Serve!