Ayam Percik
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein27 %43 g
- Carbs19 %30 g
- Fat55 %39 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 639 kcal | 138 kcal |
| Protein | 43 g | 9.3 g |
| Carbs | 30 g | 6.5 g |
| Fat | 39 g | 8.4 g |
One serving is about 463 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty46/100
- Recipe completeness45/100
- Nutrition reliability
- Low
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - Malaysian
Ingredients
- 1 teaspoon Sugar
- 1 Ginger (1/2)
- 1 Coriander (1/2)
- 6 Garlic Clove
- 240 ml WaterOriginal: 1 cup
- 1 can Coconut Milk
- 1 Cumin (1/2)
- 6 Chicken Thighs
- 8 Cayenne Pepper
- 2 tablespoons Turmeric
- 1 Fennel (1/2)
- 2 tablespoons Tamarind Paste
- 16 Shallots
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
In a blender, add the ingredients for the spice paste and blend until smooth.
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.
Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting.
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
Preheat the oven to 425 F.
Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.
Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).
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