Ingredients with Measurements:
- 4 chicken thighs
- 1 cup coconut milk
- 2 tablespoons curry powder
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon turmeric powder
- 1 tablespoon chili powder
- 1 tablespoon lemongrass, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon vegetable oil
- 1 lime, juiced
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a bowl, mix together coconut milk, curry powder, tamarind paste, brown sugar, salt, turmeric powder, chili powder, lemongrass, ginger, garlic, and vegetable oil.
2. Add chicken thighs to the marinade and coat well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or oven to 375°F.
4. Grill or bake chicken thighs for 20-25 minutes or until cooked through.
5. In a small saucepan, heat the remaining marinade over medium heat until it thickens and reduces by half.
6. Add lime juice to the sauce and stir well.
7. Serve chicken thighs with the coconut-curry sauce.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-25 minutes
Temperature:
Grill or oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped cilantro or basil to the coconut-curry sauce for extra flavor.
- Use shrimp or fish instead of chicken for a seafood version.
- Add diced potatoes or carrots to the marinade for a one-pot meal.
Tips and tricks:
- Make sure to coat the chicken thighs well with the marinade for maximum flavor.
- If grilling, oil the grates to prevent sticking.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve chicken thighs on a platter with the coconut-curry sauce drizzled over the top. Garnish with lime wedges and chopped herbs.
Garnishes:
Lime wedges, chopped cilantro or basil
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side salad or grilled vegetables.
Suggested side dishes:
- Coconut rice
- Grilled vegetables
- Steamed broccoli
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until the internal temperature reaches 165°F.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the chicken is cooked through.
- Wash hands and surfaces thoroughly after handling raw chicken.
Food history:
Ayam Percik is a traditional Malaysian dish that originated from the state of Kelantan. It is typically made with grilled or roasted chicken that is marinated in a spicy coconut milk sauce.
Flavor profiles:
Spicy, sweet, tangy, savory
Serving suggestions:
Serve Ayam Percik with Coconut-Curry Sauce as a main dish for lunch or dinner.
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Region: Malaysian