Ayam Percik

Ingredients

1.5kg chicken, cut into 6 pieces
50g tamarind paste mixed with 100ml water (squeezed for tamarind juice)
300ml thick coconut milkSpices (ground and combined):
5–6 shallots
3 cloves garlic
2cm piece ginger
1 stalk lemon grass
4 tbsp chilli paste
1 tsp cinnamon powderSeasoning:
1–2 tsp salt or to taste
½ tsp pepper
½ tsp ground black pepper


Method

Combine ground spices with tamarind juice and coconut milk.Put chicken pieces in large mixing bowl.Pour in combined spices, coconut milk mixture and add seasoning.Mix well until chicken is coated with marinade. Keep in the refrigerator for several hours or preferably overnight.Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.