We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Malaysian Coconut Chicken & Pickled Cucumber

Malaysian Coconut Chicken & Pickled Cucumber

Rating
4.5rating out of 5

(4637 reviews from our customers)

Prep Time

40 min

Cuisine

Asian

Malaysia's fragrant ‘Ayam Percik’ is a chicken dish that's rich, coconutty and warming, perfect with quick-pickled cucumber and fluffy rice.

Prep Time

40 min

Cuisine

Asian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
2 shallots
Red-chilli
1 red chilli
garlic-clove
3 garlic cloves
fresh-ginger
15g fresh root ginger
Lemongrass-stalk
1 fresh lemongrass
cucumber
1/2 cucumber
British Chicken thigh fillets x4 2
320g British chicken thighs
whole-almonds
1 bag of blanched almonds (25g) †
turmeric
1 tsp ground turmeric
basmati-rice
130g basmati rice
Tamarind
1 tamarind paste sachet (15g)
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (30ml)
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Food processor, rolling pin, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 1/2 cucumber
  • 320g British chicken thighs
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 130g basmati rice
  • 1 tamarind paste sachet (15g)
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (30ml)
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 809 kJ
194 kcal
3333 kJ
798 kcal
Fat
of which saturates
9.2 g
4.9 g
37.8 g
20 g
Carbohydrate
of which sugars
15.9 g
2 g
65.4 g
8.3 g
Fibre 1.6 g 6.7 g
Protein 10.7 g 44.2 g
Salt 0.36 g 1.49 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
ginger
1 fresh lemongrass
fresh lemongrass
1/2 cucumber
cucumber
320g British chicken thighs
chicken thigh meat (100%)
1 bag of blanched almonds (25g)
whole blanched almond (nut) 100%. May contain peanut, sesame & other nuts.
1 tsp ground turmeric
turmeric(100%)
130g basmati rice
basmati rice
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (30ml)
rice vinegar, salt
50g solid coconut cream
coconut 100%
Allergens
  • Allergens highlighted by † (nut, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Malaysian Coconut Chicken & Pickled Cucumber

Boil a kettle, then heat a large wide-based pan (preferably non-stick with a matching lid), adding a generous drizzle of vegetable oil over a medium-high heat

Add the chicken thighs and sprinkle over half the ground turmeric and a pinch of salt and pepper

Cook uncovered for 5-6 min, turning occasionally, or until starting to brown

2 Malaysian Coconut Chicken & Pickled Cucumber

While the chicken is cooking, cut the cucumber[s] in half lengthways and then slice finely 

3 Malaysian Coconut Chicken & Pickled Cucumber

Add the sliced cucumber to a bowl with the rice vinegar, 1 tsp [2 tsp] sugar and a generous pinch of salt 

Stir it all together and set aside until serving – this is your quick-pickled cucumber

4 Malaysian Coconut Chicken & Pickled Cucumber

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid, and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

5 Malaysian Coconut Chicken & Pickled Cucumber

While the rice is cooking, bash the lemongrass stick[s] with a rolling pin, cut down the middle lengthways, remove the tough outer layers and chop the softer inner stem[s] finely

Peel and roughly chop the shallots, garlic and ginger

Chop half of the red chilli[es] roughly, and finely slice the rest (save these for garnish!)

Put everything into a food processor

6 Malaysian Coconut Chicken & Pickled Cucumber

Add the blanched almonds and the remaining ground turmeric to the food processor with 2 tbsp [4 tbsp] vegetable oil

Add the soy sauce and a pinch of sugar

Pulse until you're left with a slightly chunky paste – this is your spice paste 

7 Malaysian Coconut Chicken & Pickled Cucumber

Add the spice paste to the chicken and cook for 5-6 min or until fragrant 

Once fragrant, add the tamarind paste with 100ml [170ml] boiled water and cook, covered, for 6-8 min or until the chicken is cooked through (no pink meat!) 

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly 

Once done, add the chopped coconut cream and cook for 1 min further – this is your Malaysian coconut chicken

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the Malaysian coconut chicken with the cooked basmati rice and quick-pickled cucumber to the side

Garnish with the remaining sliced chilli (can't handle the heat? Go easy!)

Enjoy!

Share this recipe