1.

Blend the marinade ingredients in the blender until smooth.

2.

Marinate chicken that has been cleaned and cut into 4 pieces for a minimum of 1.5 hours (Can be marinated overnight. longer marinating time makes it tastier)

3.

For the Percik Sauce, grind lemongrass, ginger, dried chili and onion in a blender or food processor.

4.

Mix the blended ingredients together with the coconut milk in a pot and heat until it boils (about 15mins) then season with tamarind juice and salt.

5.

Keep cooking until it thickens slightly (another 10 mins). Set aside and let cool.

6.

When the percik sauce is cool, set half of the sauce aside

7.

Coat chicken in half of the sauce and roast in the oven at 180C until cooked (30 min).

8.

When it is ready, coat cooked chicken with the other half of the sauce again before serving.