Ayam Masak Santan Halia
A comforting and flavorful chicken dish where chicken pieces are simmered in a rich coconut milk and ginger broth, infused with aromatic spices. It's a staple in Bruneian homes, often served with rice.
🧂 Ingredients
- 1 kg Chicken(cut into serving pieces)
- 400 ml Coconut milk(full-fat)
- 5 cm Ginger(fresh, peeled and grated)
- 6 cloves Garlic(minced)
- 3 medium Shallots(sliced)
- 1 tsp Turmeric powder
- 2 stalks Lemongrass(bruised)
- 3 pieces Chili padi(deseeded and sliced (optional, for heat))
- 1 tsp Salt(or to taste)
- 1 tsp Sugar(or to taste)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced shallots and cook until softened and lightly browned, about 5 minutes.
- 2
Add minced garlic and grated ginger. Sauté for another 2 minutes until fragrant.
- 3
Stir in turmeric powder and bruised lemongrass stalks. Cook for 1 minute, stirring constantly.
- 4
Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes.
- 5
Pour in the coconut milk. Add sliced chili padi (if using), salt, and sugar. Stir well to combine.
- 6
Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 7
Remove the lemongrass stalks before serving. Adjust seasoning with salt and sugar if needed.
- 8
Serve hot with steamed rice.
💡 Pro Tips
- ✓For a richer flavor, use fresh grated coconut and extract your own coconut milk.
- ✓Adjust the amount of chili padi to your preferred level of spiciness.
- ✓This dish can also be made with beef or lamb, adjusting the cooking time accordingly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few kaffir lime leaves for an extra citrusy aroma.
- A pinch of ground coriander or cumin can be added for more depth of flavor.