• Prep Time 20 minutes
  • Cook Time 35 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Marinate the chicken thighs with blended ginger and garlic. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle cilantro over the chicken. Serve with rice.

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