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Turmeric & Fennel Grilled Chicken (Ayam Percik Utara)
GET READY TO COOK
Method:
1. To make the marinade, mix Malay Curry Paste with coconut milk. Score the chicken thighs with a sharp knife. Rub the mixture all over the chicken and marinate overnight.
2. Pre-heat a fan oven to 180°C. Grill chicken for 30-40 mins or until golden and cooked.
3. Garnish and serve.
Ingredients:
300g Malay Curry Paste
100g tinned coconut milk
20 boneless chicken thigh fillets
10 lime wedges to garnish
About this dish
10 portions
2 Medium
Serves:
Malay Curry Paste
Chilli Rating:
Product:
Serving:
Serve with white rice.
Photo credit: Vee Satayamas - creative commons
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