4 chicken thighs (keep whole or halve)
1 1/2 tbsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 cup of KARA coconut milk
5 tbsp cooking oil
Marinate chicken thighs with
1 tbsp freshly ground black peppercorns
1 tbsp or lesser salt
2 tsp sugar
To make into a paste:
15 shallots
1in fresh turmeric
5 nips garlic
5 candlenuts
2in galangal
3 lemongrass (the bottom white parts only)
Mix the ground paste with coriander, fennel and cumin powders.
Heat oil in a wok, saute the ground paste until aromatic.
Pour in the coconut milk, stir to combine with spices and leave to simmer gently in low heat.
Once spices thicken, close fire and spread the spices on the chicken pieces.
Grill the chicken pieces until cooked and there is slight browning around the edges.
In between coat with the spices as you grill.
Serve with rice, ketupat etc.
You can have a dipping sweet chilli sauce to go along with the ayam percik.
The image below shows grilled chicken served with ketupat palas, sliced onions and cucumber, and sweet chilli sauce.
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