A classic Malaysian grilled chicken marinated in a rich blend spices and coconut.
|
1 kg |
|
150 g |
|
200 ml |
|
100 ml |
|
1 tbsp |
Step 1 |
Marinate chicken pieces with Cecilia Percik Spice Paste and a little salt. Let it rest for at least 30 minutes. |
Step 2 |
In a pan, combine coconut milk, coconut cream, tamarind juice, palm sugar, lemongrass and kaffir lime leaves. |
Step 3 |
Cook over medium heat, stirring occasionally until the sauce thickens and is fragrant. |
Step 4 |
Grill the marinated chicken over medium heat until cooked and slightly charred. |
Step 5 |
Baste the grilled chicken with the percik sauce and grill for another 2–3 minutes. Serve hot with rice or ketupat. |
