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Grilled Chicken in Coconut Milk (Percik) Recipe

Grilled Chicken in Coconut Milk (Percik) Recipe

Grilled Chicken in Coconut Milk (Percik) Recipe

This recipe also works well with fish and is usually served with Turmeric Rice with Spicy Gravy and Herb Salad, also known as nasi kerabu.

Ingredients :

    • 1 large chicken breast
    • Salt, for rubbing
    • 13/4 cups (450 ml) thin coconut milk
    • 1 piece asam gelugur
    • 1 tablespoon shaved palm sugar or dark brown sugar
    • 11/2 teaspoons salt
    • 1 tablespoon rice powder mixed with 6 tablespoons water to form a thin paste

Spice Paste :

    • 5 dried red chillies, de-seeded, cut into short lengths and soaked to soften
    • 2-cm (3/4-in) galangal root
    • 1-cm (1/2-in) ginger
    • 2 cloves garlic
    • 4 shallots

Method :

    1. Clean the chicken breast and leave it whole. Rub a little salt into the chicken breast and set aside for 15–20 minutes.
    2. Grind all the Spice Paste ingredients into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Divide the ground Spice Paste into two portions.
    3. Rub the chicken breast with one portion of the Spice Paste.
    4. Pour the coconut milk into a saucepan. Add the asam gelugur, the remaining Spice Paste, sugar and salt. Stir until the sugar dissolves completely and the consistency of the mixture like a thin gravy. Add more coconut milk if the gravy is a little too thick.
    5. Place the chicken breast on a plate. Spoon 1 tablespoon of the gravy on each side of the chicken breast.
    6. Cook the rest of the gravy over medium heat until hot, add the rice powder paste and stir until the mixture cooks and thickens. Remove from the heat and set aside.
    7. Preheat an oven broiler or grill pan to medium heat. When the grill is ready, place the chicken on the broiler or grill and cook until slightly done. Spoon 1 tablespoon of the thickened gravy onto one side of the chicken breast and cook the side with the gravy until done. Turn over the chicken, spoon 1 tablespoon of the gravy onto this side and cook until done. Repeat this process three more times.
    8. Transfer the grilled chicken breast to a serving plate. Pour over the remaining gravy and serve with Turmeric Rice with Spicy Gravy and Herb Salad.

Serves 2–4
Preparation time : 10mins
Cooking time : 20 mins

See also Malaysia Cooking “Kelantan style Laksa with Sambal Belachan Recipe”