Ayam Percik (Chicken Grilled with Coconut Milk)

This is another traditional way of making grilled chicken smoothered with thick coconut sauce. Perfect with rice or bread, or eaten on its own.

Ingredients

For the marinade:
a little oil
a teaspoon of paprika powder
a tablespoon of kurma powder
3-4 cloves of garlic, chopped finely
a squeeze of lime juice


For the percik sauce:
30ml of cooking oil
100ml of coconut milk

Blended Items
30g of lemon grass
30g of galangal
20g of garlic
20g of ginger
20g of onion
20g of shallot
20g of fresh turmeric
30g of candlenuts

Methods

1. First marinate your chicken pieces, legs, wings and breasts for two to six hours.

2. Then grill or barbecue the chicken pieces until done.

Tip: Keep basting the chicken with a little oil, using a bundle of crushed lemon grass stalks as a brush.

3. While that is grilling or barbecuing, you can start on the percik sauce.

4. Heat the oil and sautè the blended items until fragrant.

5. Then add coconut milk and stir until the sauce thickens. Season with salt and sugar to taste.

6. Put a few dashes of the thick coconut sauce on the chicken that is being grilled or barbequed. Grill for another five minutes.

7. Serve the chicken pieces with the sauce on the side.