Ayam Percik for MFF featuring Kelantan

Hi hi again, look who's posting another curry recipe, haha! Yeah, ever since I started joining MFF, I have been cooking up delicious dishes that I would probably not even cook off from a cookbook. I really learn a lot in these few months,mainly about the Malay food culture in different states and how yummy they are. Thanks again to the organizers for hosting such a great event for all of us bloggers and readers to learn about the wonderful food in Malaysia!

My post today is Ayam Percik. After seeing Kelly and Peng posting this recipe, I was pretty much sold! My key concern is usually the gathering of the spices or root vegetables that are required in the spice mix. Since this recipe's spice mix was not too complicated, this dish was relatively easy to prepare! The only mistake I made was adding a little too much of the tamarind paste....yikes! So it was kind of on the sourish side, and I had to add a wee bit more sugar to mild it down, haha!

Ehh...why my Ayam Percik colour different from Kelly and Peng's version?! Okay...because I used ground chilli paste instead of the dried chilli! Sorry, laziness got the better of me. :P But i reckon the taste shouldn't differ too much. :P Here is the recipe for my reference and the slight change I made:

Ingredient

4 chicken drumsticks
200ml coconut milk
3 cardamoms
3 cloves
1 stalk lemongrass, bruised
1 tbsp tamarind paste
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp cornstarch mixed with water

Spice paste : Blend till paste form

3 cloves garlic
1 thumb sized ginger
3 shallots
1.5 tbsp of chili paste (I used Singlong brand)1/4 cup water
1 stalk lemongrass

Method 

• Marinate chicken drumsticks with spice paste for at least 1/2 hours.
• Transfer everything into a pot or pan and pour half the coconut milk over it. Add in cardamon, cloves and lemongrass and cook over medium heat until chicken is partly cooked, for about 15mins. Season with tamarind paste, salt & sugar halfway through.
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• Take the chicken out from the pot, reserving the coconut milk mixture. Place the chicken on a baking tray and grill for 10mins.
• Meanwhile, discard the cardamom and cloves from the gravy. Add the remaining coconut milk and the starch water and simmer until thick. Adjust taste if necessary.
• Coat the chicken with some of the coconut sauce and continue to grill for another 5 mins.
• Once done, drizzle some reserved gravy over the chicken and serve with steam rice while it is still warm.

I think this is quite a delicious curry! It is amazing how the change and twist of some ingredients can result in all these different curry flavors. I truly regret not doubling this recipe!

I am very happy to submit this post to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippets.  

Have a great weekend all!