10 Dried Chilies, deseeded and soaked in hot water with some vinegar
2 Red Onions
6 Cloves of Garlic
2 Inches of Ginger
400ml of Coconut Milk
2 Sticks of Lemongrass
1 Tamarind Slice
1 Teaspoon of Shrimp Paste
1 Tablespoon of Palm Sugar
Firstly in a blender, add in the onions, garlic, ginger and lemongrass. Blitz it to a fine paste and set aside in a bowl.
Next, butterfly the chicken drumsticks and marinate it with 1 tablespoon of salt. Then, add in the paste we blended earlier and mix well. Cover and leave it to marinate.
Then, blend the dried chilies, red onions, garlic and ginger with some water. Blend to a fine paste to make the percik sauce.
To make the Percik Sauce, in a pot, pour in the coconut milk. Bring it to a simmer. Then add in half of the blended chili paste. Mix well . Add in the lemongrass shrimp paste and tamarind slice along with the palm sugar. Leave it to simmer over low heat for 5 minutes or until cooked. The colour should get darker.
Once the sauce is cooked, keep aside.
Over a heated grill pan, place the butterflied chicken onto it. Grill it for 2 minutes before flipping it over.
Then using some of the Percik sauce, use a brush to spread the sauce over the chicken.
Repeat onto the other side everytime you flip the chicken over. Grill until chicken is evenly cooked.
Once cooked, remove from heat and serve it alongside the Percik sauce.
To make sure you evenly cook the chicken, cover the grill with a lid for about 2 minutes or so.