+44 208 068 8001
67 Wingate Square, London, SW4 0AF

© The Street Food Company 2019

LET YOUR TASTE BUDS TRAVEL!

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.

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Fiery Red Obe Ata Chicken Stew

 Chilli:

2 Medium

Ingredients:

7

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Vietnamese Smoky Orange-Lemongrass Chicken

 Chilli:

2 Medium

Ingredients:

7

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Somali Yoghurt-Coconut Chicken

 Chilli:

2 Medium

Ingredients:

9