Ayam percik
Chicken marinated in a spiced coconut paste, roasted until charred and basted with a rich coconut sauce.
- Time1 hr plus marinating
- LevelEasy
- Costabout £1.49 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the shallots, garlic, ginger, lemongrass, chillies, turmeric and cumin to a paste. Rub half of it into the chicken, cover and marinate for at least 1 hour or overnight.
- 2
Fry the remaining paste in a pan for 5 minutes. Add the coconut milk, sugar and salt and simmer for 12 minutes until thick. Stir in the lime juice.
12 min - 3
Heat the oven to 200°C (180°C fan). Lay the chicken on a rack over a tray, skin side up.
- 4
Roast for 30 minutes, brush with the coconut sauce, then roast for 15 minutes more until deep golden and cooked through.
45 min - 5
Cook the rice to the packet instructions and serve with the chicken and the rest of the warm sauce spooned over.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.