Ayam Percik (Malaysian Splash Chicken)

Very tasty and freaking simple.  Great BBQ staple that pleases lovers of heat. Of which I am one.

Ingredients:

  • 1 kg chicken legs (about 4 chicken legs)

For marinade:

  • 2 stalks lemongrass
  • 4 shallots
  • 6 cloves garlic
  • 1 inch galangal
  • 3 fresh red chili – seeds removed
  • 6 dried red chili – seeds removed
  • 1 tsp tamarind paste – seeds removed
  • 1 tsp turmeric powder
  • 1 cup coconut milk (I used canned, not low fat)
  • 1/4 cup water

Seasonings:

  • 2 tbs brown sugar
  • 1 spoon Knorr chicken powder
  • Salt (to taste)

Directions:

  • Blend all ingredients for marinade in a food processor.
  • Add seasonings to taste.
  • Mix together blended mixture and chicken pieces and leave to marinade overnight.
  • Preheat oven to 200ºC.
  • Place chicken together with all the marinade in a baking dish. Cover baking dish with foil, roast for 30 mins.
  • Remove foil, roast for a further 30 mins. Turn chicken over every now and then to ensure even browning.
  • Broil for a few mins after that to thicken the gravy further and to get some charred bits.

Recipe from: http://www.pigpigscorner.com
Serves: 4

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