Recipe Description
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Recipe Ingredient
- 4 whole chicken thighs
- 2.5cm ginger, blended
- 5 cloves garlic, blended
- 2 large onions, blended
- 3 lemongrass, blended
- 2.5cm galangal, blended
- 2.5cm turmeric root, blended
- 1/2 cup chilli paste
- 1 cup coconut milk
- 1/2 cup grated palm sugar
- 2 pieces tamarind slices
- 2 tsp salt
- 1/2 cup sliced cilantro
Instructions
- Marinate the chicken thighs with blended ginger and garlic. Set aside.
- To make the percik gravy, heat oil in a pot. Saute the blended onions, lemongrass, galangal, turmeric root and chilli paste until the oil separates.
- Put in coconut milk, palm sugar, tamarind skin and season with salt. Stir till combined. Simmer the gravy until slightly thick. Leave to cool in the pot.
- Place the chicken thighs on a baking tray. Pour a spoonful of the percik gravy over the chicken. Bake the chicken at 180ºC for 35 minutes while basting in between whenever the gravy dries up.
- Sprinkle cilantro over the chicken. Serve with rice.
