• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 10ml cooking oil
  • 1 whole chicken, quartered
  • 5g turmeric powder
  • 200ml coconut milk
  • salt
  • white pepper
  • (A) Ground ingredients:
  • 10g garlic
  • 30g ginger
  • 30g shallots
  • 30g lemongrass
  • 10g turmeric
  • 5g dried chilli, soaked
  • 10g belacan
  • 5g galangal (optional)
  • Seasoning:
  • salt
  • white pepper
  • gula kabung (palm sugar)
  • seasoning powder
  • Garnishing:
  • 20g coriander leaves
  • 15g red chilli, chopped


  1. Soak the dried chilli for 10 minutes until soft. Grind all ingredients (A) in a food processor.
  2. Once the ingredients (A) have been ground into a paste, marinate the chicken with turmeric powder, salt, white pepper and 1 tablespoon of the ground ingredients (A) for 45 minutes.
  3. Add the remaining paste to the pot with coconut milk, seasoning ingredients and cook over a medium low heat. Stir gently until the broth becomes thick.
  4. Grill the chicken in the oven at 180°C for 6 minutes. Remove the chicken from the oven and spread a bit of kuah percik over it. Grill the chicken again for another 10-12 minutes until it becomes tender.
  5. Serve the chicken with the kuah percik. Garnish with coriander leaves and red chilli before serving.

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