Step 1

Make a few shallow cuts at the thickest part of the meat. Marinate with salt and turmeric powder for half a day.

Step 2

Cut the dried chilies into short sections, remove the seeds and soak them in hot water until they become soft.

Step 3

Rough chop the garlic, ginger, fresh turmeric, and onion.

Step 4

Blend the ingredients until it becomes a thick and smooth paste.

Step 5

Cook the spice paste in a large skillet or wok with some vegetable oil over low to medium heat until it thickens and changes color to slightly red.

Step 6

Add the coconut cream, coriander powder, palm sugar, and salt and simmer over low heat.

Step 7

Add the bashed lemongrass and chicken to the sauce. Add more water to braise the chicken for about ten to fifteen minutes.

Step 8

Remove the chicken pieces from the ayam percik sauce.

Step 9

Add the tamarind juice and more coconut milk, then continue cooking the sauce over low heat until it is reduced to become a thick gravy.

Step 10

Apply the thick gravy on both sides of the chicken.

Step 11

Pop them into the oven at 210°C/410°F for eight minutes.

Step 12

Repeat applying the gravy and then grill it four times. After the last round, return to the oven and roast until the chicken develops charred marks and turns golden brown.

Step 13

Spoon the thick gravy on top of the chicken. Serve.