Ayam percik (chicken with coconut and pineapple)

Ingredients

For the spice paste

  • 3 red chillies, seeds removed if you like
  • 4 shallots, peeled
  • 3 cloves garlic, peeled
  • 2.5 cm ginger
  • 2.5 cm fresh turmeric root
  • 10 candlenuts, (buah keras)
  • 1 tsp fenugreek seeds
  • 2 thai lime leaves
For the chicken curry

  • 1 litres coconut milk
  • 1 x 1 kg chicken, cleaned and halved lengthways
  • 1/2 pineapple, diced
  • 10 stalks lemongrass, bruised
  • 6 cm galangal, peeled, thickly sliced and bruised
  • 1 pinches salt
  • 1 pinches sugar
  • 1 lime, juice only

Description

Chef Wan Makes A Malaysian Curry Where The Chicken Is First Simmered In An Aromatic Gravy, Then Finished On A Griddle Pan For A Smoky Edge

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