Ayam Percik

duration30 mins
meal_typeLunch, Dinner
cooking_typeGrilled, Roasted


  • 4 chicken legs
  • 2 inch fresh ginger
  • 3 tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 tbsp tamarind paste, mix with water
  • 1 tbsp coarse sea salt salt
  • 20 dried chilis
  • 8 garlic cloves
  • 10 shallots, pounded
  • 5 slices buah keras, pounded
  • 1 tbsp vegan belacan belacan, pounded
  • 3 serai, pounded
  • 700 ml coconut milk
  • 2 tbsp sugar


  1. In a bowl mix in the turmeric powder, ginger, coriander powder, tamarind paste and salt to marinate the whole chicken legs for 3 hours.
  2. In a wok heat 4 tablespoons of oil and fry the dried chillies, garlic, shallots, ginger, buah keras, belacan and serai till aromatic.
  3. Add in the coconut milk and sugar and bring to a boil.
  4. Chuck in the chicken and simmer on low heat until tender.
  5. Place the chicken in aluminium foil, and bake it in the oven at 220° Celcius till golden brown.
  6. Keep the gravy to serve it with the chicken.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.