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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 804 kJ 192 kcal |
3313 kJ 790 kcal |
Fat of which saturates |
9.2 g 4.9 g |
38 g 20.1 g |
Carbohydrate of which sugars |
15.3 g 2.1 g |
63.1 g 8.7 g |
Fibre | 1.8 g | 7.3 g |
Protein | 10.9 g | 44.9 g |
Salt | 0.36 g | 1.49 g |
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.
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
While the chicken is cooking, cut the cucumber[s] in half lengthways and then slice finely
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
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
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
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
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
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!