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Ayam Masak Lemak Cili Padi
A rich and spicy chicken dish cooked in coconut milk with bird's eye chilies, turmeric, and lemongrass. It's a flavorful and aromatic curry that is a staple in Bruneian households.
ð§ ææ
- 1 kg Chicken(cut into pieces)
- 400 ml Coconut milk
- 15-20 pieces Bird's eye chilies(adjust to taste)
- 1 inch Turmeric(fresh, or 1 tsp powder)
- 2 stalks Lemongrass(bruised)
- 5 medium Shallots
- 3 cloves Garlic
- 1 inch Ginger
- to taste Salt
- 1 tsp Sugar(optional)
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Grind the bird's eye chilies, turmeric, shallots, garlic, and ginger into a paste.
- 2
Heat vegetable oil in a pot or wok over medium heat. Add the spice paste and bruised lemongrass. Sauté until fragrant.
- 3
Add the chicken pieces and stir to coat with the spice paste. Cook for about 5 minutes until the chicken is lightly browned.
- 4
Pour in the coconut milk. Add salt and sugar (if using). Bring to a gentle simmer.
- 5
Cover and cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally.
- 6
Taste and adjust seasoning if needed. Serve hot with rice.
ð¡ ããã®ã³ã
- âFor a milder dish, reduce the number of bird's eye chilies.
- âEnsure the coconut milk is not boiled vigorously to prevent curdling.
- âThis dish can also be made with other proteins like fish or beef.
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- Add kaffir lime leaves for extra fragrance.
- A touch of tamarind paste can add a slight tanginess.