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Ayam Masak Lemak Cili Padi

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Ingredients

Adjust Servings:

	1 kg Chicken portions some on the bone
	1 tsp Turmeric powder
	1 tsp Salt
	1 stalk Lemongrass
	1 tbsp Vegetable or peanut oil
	1/2 tsp White sugar
	2 tbsp Tamarind pulp or
	1 tbsp Lime juice or
	1 tbsp Clear vinegar
	4 tbsp Water (for the tamarind)
	400 ml Canned or fresh coconut milk or
	1 Coconut or
	400 ml Greek Yougurt
	4 leaves Kaffir lime
	Followings - all grounded
	1 big Red onion grounded
	2 clove Garlic grounded
	10 Green Small Chillies grounded
	5 Red Small Chilly grounded
	1/2 tsp Turmeric powder, or grounded
	1 inch (est.) Fresh turmeric

Nutritional information

408.8 kcl

Calories

28.9 g

Fat

25.8 g

Protein

93.8 mg

Cholesterol

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Ayam Masak Lemak Cili Padi

Name: Ayam Masak Lemak Cili Padi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 Servings
Ingredients: : 1 kg; : 1 tsp; : 1 tsp; : 1 stalk; : 1 tbsp; : 1/2 tsp; : 2 tbsp; : 1 tbsp; : 1 tbsp; : 4 tbsp; : 400 ml; : 1; : 400 ml; : 4 leaves; : 1 big; : 2 clove; : 10; : 5; : 1/2 tsp; : 1 inch (est.)

Features:

Cuisine:

Malaysia

Ayam Masak Lemak Cili Padi is a traditional Malay chicken curry that is said to be from the Malaysian state of Negeri Sembilan (That's what i am told). But now, from your kitchen. Yummy.

1 hour
Serves 6
Medium

Ingredients

1 kg
some on the bone
1 tsp
1 tsp
1 stalk
1 tbsp
1/2 tsp
2 tbsp
or
1 tbsp
or
1 tbsp
4 tbsp
400 ml
or
1
or
400 ml
4 leaves
1 big
grounded
2 clove
grounded
10
grounded
5
grounded
1/2 tsp
grounded
1 inch (est.)

Directions

Ayam Masak Lemak Cili Padi is a traditional Malay chicken curry that is said to be from the Malaysian state of Negeri Sembilan (That’s what i am told). But now, from your kitchen. Yummy.

Malay Language Made Easy!

Ayam = chicken

Masak = to cook, cooked

Lemak = cream/creamy. In culinary terms, it refers to the use of coconut milk

Cili = chilli or pepper

Padi = rice

Api = firey or spicy or hot

Steps

1 Done	Prep Work (1-4) Coat the chicken pieces with 1 tsp ground turmeric and the salt. Set aside while you get all the other ingredients ready.
2 Done	Cut the lemongrass in half, discarding the top half. Using the back of the knife, pound down on the base (bulbous end) of the lemongrass to split it roughly. This is called bruising the lemongrass. Set aside.
3 Done	Make a paste with the tamarind pulp and the 4 Tbsp of water. Mix well with your fingers. Strain through a medium mesh sieve and set aside.
4 Done	Place all the ingredients to be ground in a chopper and chop to a fine paste.
5 Done	Cooking Method Heat the oil in a large saucepan or wok on medium-high heat and brown the chicken pieces for about 5 minutes. Sprinkle the sugar over the chicken as you add the chicken to the saucepan/wok. You may have to brown the chicken in 2 batches, depending on the size of your pan. In that case, tip the first half onto a plate and do the second batch before going on to step 2. Divide the oil and sugar in 2, as well. You don't really need much oil to brown the chicken.
6 Done	When the chicken has taken on some colour, tip in the ground paste and the lemongrass and fry for 2 minutes, coating the chicken well.
7 Done	Pour in the coconut milk, reserving about 2 Tbsp of the thick cream at the top. Also add the lime leaves, if using. If you are lucky enough to have freshly squeezed coconut milk, add only the second and third pressings, reserving the thick coconut milk to finish off. Stir well and reduce the heat to medium.
8 Done	Bring everything to a gentle boil and then lower the heat down and cook, uncovered, for 30 minutes, until your chicken is cooked.
9 Done	When done, check seasoning and add more salt, if needed. That's it, dish up with some plain rice and a side vegetable dish.