Malaysian-style spicy roast chicken (Ayam percik)

A traditional Malaysian chicken recipe swimming in spicy gravy.

Photo: Ben Dearnley

Ben Dearnley
6 - 8

Originating from Kelantan on the east coast of the Malay Peninsula, this is a traditional chicken dish that is cooked over low heat.


Lemongrass and chilli paste


1.Place chicken in a large bowl. Sprinkle over combined sugar and spices. Drizzle with 2 tbsp oil, season to taste and toss to combine. Cover; refrigerate for at least 30 minutes, or overnight.
2.For lemongrass and chilli paste, place ingredients in a food processor and process to a rough paste.
3.Heat 1 tbsp oil in a large, ovenproof frying pan over medium heat. Sear chicken, turning occasionally, until browned (4-6 minutes); transfer to a large plate. Add remaining oil, paste, lemongrass tops and tamarind to pan; cook, stirring frequently, until fragrant (3-4 minutes); stir in 200ml water and coconut milk and brown sugar; bring to the boil.
4.Meanwhile, preheat oven to 180˚C. Add chicken to tamarind mixture; bake, uncovered, until chicken is cooked (30 minutes). To serve, transfer to a serving bowl and scatter with micro coriander.

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