Barbecued Chicken Kelantan Style Recipe

(Ayam Percik Kelantan)

Ingredients :

4 pieces

2 cm

1tsp

Marinade:

1 tbsp

4 tbsp

10 pieces

10 stalks

2 cloves

1/2 tsp

500 ml

10 pieces

1 tsp

Medium-sized chicken legs (thighs and drumsticks)

Fresh ginger, finely ground or grated

Turmeric powder

Salt

Dried tamarind pulp

Warm water

Dried chilies, cut into 2cm lengths, soaked in water.

Shallots, chopped

Garlic, chopped

Dried shrimp paste, (belacan)

Thick coconut milk

Fenugreek seeds

Salt

Sugar

Rice flour or cornflour

Method :

Prepare chicken by removing skin and excess fat, then pat dry with paper towel.
Combine ginger, turmeric and salt and rub into the chicken. Cover and set aside.
Prepare marinade, soak tamarind pulp in warm water for 5 minutes, then squeeze and strain to obtain juice.
Process shallots, chilies, garlic and shrimp paste in blender, adding a little of the coconut milk to make a smooth paste. Now add the rest of the coconut milk and continue blending for another 20 seconds and pour through a fine strainer into a wok or pan and discard the solids.
Add tamarind juice, fenugreek, salt, sugar and rice flour to the marinade and cook, stirring frequently until the sauce is thick and the oil starts to separate, approx. 15 minutes.
Add chicken and cook uncovered for approx. 20 minutes.
Remove chicken and grill over charcoal for about 8 minutes per side or until well browned, basting it several times with the remaining marinade.
Alternatively, place chicken on a rack in a roasting tin and roast in a preheated 200^o C (400⁰F, Gas 6) oven for approx. 30 minutes until chicken is well browned. Baste occasionally with the remaining marinade.
Simmer any remaining gravy over low heat until thick and spoon over the cooked chicken. Allow chicken to cool before cutting into serving pieces.

Asian Melting Pot

Subscribe to our FREE e-newsletter below