Ayam Percik

Recipe Description:

In Malaysia this dish is called ‘ayam percik’, or literally ‘chicken splash’, named after the slathering of the percik sauce over the chicken either during or after cooking. Percik comes from a relatively isolated, rural state of Malaysia called Kelantan, known for its green rice fields and the enduring traditions of its rich, creamy, coconut-heavy cuisine. While traditionally cooked to darkly seared perfection on outdoor grills, we’ve provided instructions for both roasted and barbecued ayam percik, so you can prepare this delectably sweet-fragrant chicken in any British weather.


  • Preparation time:

    For 2 - 20 minsFor 4 - 25 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 45 mins

    Nutritional Information:

    Per serving: Energy (kcal) 877 Fat 22g of which saturates 10g Carbohydrates 92g of which sugars 12g Protein 72g Salt 11.94g

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


    For 2 (for 4)

    Lemongrass: 1 stick (2 sticks)

    Onion: 1 (2)

    Galangal: 1 piece (2 pieces)

    Crushed Garlic: 1 sachet (2 sachets)

    Crushed Ginger: 1 sachet (2 sachets)

    Aromatic Spice Blend: 1 pod (2 pods)

    Fenugreek Leaves: 1 pod (2 pods)

    Cardamom: 1 pod (2 pods)

    Tamarind Chutney: ½ pod (1 pod)

    Coconut Milk: 1 can (2 cans)

    Chicken Thighs: 1 pack (2 packs)

    Basmati rice: 1 bag (2 bags)

    Green Beans: 1 bag (2 bags)