About this recipe:There are different variations to ayam percik but traditionally, this recipe hails from the northeast region of Peninsular Malaysia. It is usually served with Nasi Kerabu. The coconut sauce is creamy and white, unlike others which may be spicier and redder in colour.
Put shallots and ginger in blender and grind until fine. Marinate chicken thighs in this paste for about 1 hour.
Put marinated chicken thighs in a pot and pour thin coconut milk over it. Add the cardamon and cloves and cook over medium heat until chicken is partly cook, about 15 minutes.
Take the chicken out of the pot, reserving the sauce in pot and place on baking tray and cook under the oven grill (broiler) at medium heat.
Discard the cardamon and cloves and add tamarind juice, chilli paste, thick coconut milk into the pot and stir. Season with salt, pepper and sugar and cook until it thickens. Stir continuously.
When the sauce thickens, ladle the sauce over the chicken and return to grill. Cook until the sauce begins to dry up a little then turn the chicken and ladle sauce over and cook again. Repeat this process of coating the chicken with the sauce about 4 times until chicken is cooked through. Serve with Nasi Kerabu.