Asian - style
Easy
incoming
Ayam Percik
205Min
Intermediate
Roasted chicken with a coating of creamy, spiced coconut milk sauce. A chicken dish that’s anything but boring.
500 g
Chicken Thighs
2
Onion
2 cloves
Garlic
1 tbsp
Ginger
2 Stalks
Lemongrass
1 tbsp
Coriander Powder
1 tbsp
Cumin Powder
2 tsp
MAGGI® CukupRasa™
200 ml
Coconut Milk
9
Shallots
1 clove
Garlic
1 cm
Ginger
1 Stalk
Lemongrass
4 g
Dried Chilli
1 tbsp
Tamarind Juice
1 tbsp
Sugar
1 tbsp
MAGGI® CukupRasa™
400 ml
Water
.
Nutrition Value
Energy
457.21 kcal
Carbohydrates
16.95 g
Protein
23.96 g
Fats
33.48 g
Information per serving
Instruction
205 Minutes
Step1
5 Min
For the marinade, in a bowl, mix together the minced onion, garlic, ginger and lemongrass along with coriander powder, cumin powder and 2 teaspoon of MAGGI® CukupRasa™.
Step2
120 Min
Pour the marinade over the chicken, coat it and allow it to soak up the flavours for 2 hours.
Step3
20 Min
In a medium saucepan, add in the coconut milk, minced onion, garlic, ginger, lemongrass and dried chillies with the tamarind juice, sugar and 1 tablespoon MAGGI® CukupRasa™. Bring it to a boil and then lower the heat and cook until the mixture thickens and the oil begins to breakdown.
Step4
60 Min
Coat each chicken thigh in the cooked gravy and transfer onto a roasting pan.
Preheat the oven to 425 °F. Roast for 45-60 minutes. The cooking time can be extended until you get the desired texture.
Comment 0