Ayam Masak Lemak Cili Padi
A beloved Malaysian chicken curry cooked with coconut milk and fiery chillies, bringing nostalgia and comfort.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Malaysian
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 kg chicken portions
- 1 tsp turmeric powder
- 1 tsp salt
- 1 stalk lemongrass (cut in half and bruised)
- 1 Tbsp vegetable or peanut oil
- ½ tsp white sugar
- 2 Tbsp tamarind pulp (or substitute with lime juice or clear vinegar)
- 4 Tbsp water
- 400 ml canned coconut milk
- 4 kaffir lime leaves
- 1 red onion
- 1 small clove garlic
- 10 green bird’s eye chillies
- 5 red bird’s eye chillies
- 2.5 cm fresh turmeric (or ½ tsp turmeric powder)
Instructions
- Prepare the Chicken: Wash your chicken pieces under cold water; pat them dry with paper towels. Season the chicken with turmeric powder and salt.
- Blend the Aromatics: Peel and chop the red onion, garlic, and chillies. Blend until smooth.
- Sauté the Aromatics: Heat oil in a pot, add blended spices, and sauté for about 5 minutes.
- Add Lemongrass and Chicken: Toss in bruised lemongrass and seasoned chicken. Cook for 5-7 minutes.
- Add Coconut Milk: Pour in coconut milk, add tamarind pulp, sugar, and water; stir to combine.
- Simmer: Add kaffir lime leaves and let simmer uncovered for 20-25 minutes.
Notes
For tender chicken, marinate in turmeric and salt for at least 30 minutes. Adjust spice levels by removing seeds from chillies.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 0mg