Recipe Ingredient
- 10ml cooking oil
- 1 whole chicken, quartered
- 5g turmeric powder
- 200ml coconut milk
- salt
- white pepper
- (A) Ground ingredients:
- 10g garlic
- 30g ginger
- 30g shallots
- 30g lemongrass
- 10g turmeric
- 5g dried chilli, soaked
- 10g belacan
- 5g galangal (optional)
- Seasoning:
- salt
- white pepper
- gula kabung (palm sugar)
- seasoning powder
- Garnishing:
- 20g coriander leaves
- 15g red chilli, chopped
Instructions
- Soak the dried chilli for 10 minutes until soft. Grind all ingredients (A) in a food processor.
- Once the ingredients (A) have been ground into a paste, marinate the chicken with turmeric powder, salt, white pepper and 1 tablespoon of the ground ingredients (A) for 45 minutes.
- Add the remaining paste to the pot with coconut milk, seasoning ingredients and cook over a medium low heat. Stir gently until the broth becomes thick.
- Grill the chicken in the oven at 180°C for 6 minutes. Remove the chicken from the oven and spread a bit of kuah percik over it. Grill the chicken again for another 10-12 minutes until it becomes tender.
- Serve the chicken with the kuah percik. Garnish with coriander leaves and red chilli before serving.
