Ayam Percik

Ingredients

• 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

Steps

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.