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.

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