Spatchcock cooked in traditional spicy coconut gravy (Ayam Percik)

Spatchcock cooked in traditional spicy coconut gravy (Ayam Percik) served on pandanus!

This mouth watering dish is worth the effort, once you have your basic spices on hand, and with a bit of practice, you will be whipping this up in no time!

Preparation time: 20 minutes

Cooking time: 1 hour - 1 1/2 hours

Serves: 4

   

Ingredients

For the spice paste

• 12 - 15 red birds eye chillies or a little less if you prefer
• 6 dried chillies, soaked (optional)
• 6 large sized shallots peeled
• 10 cloves garlic, peeled
• 6 cm ginger (generous knob)
• 3 small finger sized fresh turmeric root 
• 6 - 8 cm galangal
• 3 stalks of lemongrass, finely chopped on the white part  
• 10 candlenuts, (buah keras) or a handful of macadamia nuts
• 1 tsp fenugreek seeds
• 8 lime leaves

For the chicken curry

• 600 - 800 ml of coconut cream or coconut milk
• 3 - 4 pieces of maryland pieces or 1 kg chicken cleaned and halved lengthways,  or 2 spatchcocks
• 1/2 fresh pineapple, finely diced
• 4 stalks lemongrass, bruised
• 6 cm galangal, peeled, thickly sliced and bruised
• 1 pinches of salt
• 1 pinches sugar
• 1 lime, juice only

Method

1. For the spice paste: combine all of the spice ingredients in a food processor with enough water to get a smooth paste.

2. For the chicken curry: heat a large wok and fry the spice paste until aromatic. Add the coconut milk and bring to the boil. Simmer until the oil separates and forms a layer on top.

3. Add the chicken, pineapple, lemon grass and galangal. Stir until chicken is well coated and season with a little salt and sugar. Squeeze in the lime juice and add a few lime leaves (optional). Simmer for 30 to 45 minutes, stirring and turning regularly. Add a little water if too dry to prevent sticking, but the liquid level in the pot should always be as low as possible.

4. Preheat a grill, griddle pan, charcoal grill or oven. Remove the chicken and grill the chicken for 15  minutes on each side, basting frequently with gravy from the pot.

5. Put the grilled chicken on a serving plate to rest.

6. Remove the pieces of galangal and the lemongrass from the curry sauce. Return wok to the stove and reduce the gravy over a medium-low heat, stirring constantly, until it gets to a thick enough consistency to cling to the chicken when spooned over. 

7. When gravy is ready, remove from heat and spoon over the chicken. Serve on pandan leaves or banana leaves. Enjoy with stir fry veges and steamed rice!

Selamat Makan!