Chicken with Turmeric Coconut Curry (Ayam Masak Lemak)
Chicken with Turmeric Coconut Curry (Ayam Masak Lemak)
Try this quick and easy chicken curry recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • 1 whole Chicken, chopped into 16 pieces
  • 1 Coconut shavings/ Kelapa Parut to make Santan (Coconut milk) (1 packet powdered santan (Coconut milk)
  • 1 stick Lemongrass
  • 1 Turmeric leaf (sliced thinly)
  • 2 Kaffir lime leaves
  • 3 tablespoons organic Coconut oil
  • Sea salt and Brown sugar to taste
  • 1 jug warm Water
  • To ground
  • 6 Bird's eye chilli (Chilli padi)
  • 1 Red chilli
  • 1 centimetre young Ginger
  • 1 centimetre fresh Tumeric root
  • 2 medium size Shallots
  • 4 cloves Garlic
Method
  1. Wash chicken and sprinkle some salt, toss and set a side
  2. In a blender, blend, bird's eye chilli, chilli, ginger, onion, tumeric root, shallots and garlic with a bit of water until smooth and set aside
  3. In a pot or wok, add in coconut milk and turn fire on to medium heat and heat oil up until slightly fragrant then add in ground ingredients
  4. In a large bowl, add in 1 grated coconut with warm water (about a cup) and mix well using your hands. Squeeze the coconut milk using a strainer until you get approximately 2 - 3 cups of coconut milk
  5. Fry grounded ingredients until fragrant for 3 - 5 minutes until it starts to become a darker shade and add in stick of lemongrass
  6. Once fragrant and dark, add in chicken and mix well for a few minutes
  7. Add in all the coconut milk to ensure it covers the surface area of the chicken and bring the gravy to a gentle simmer (low heat) and cover with lid and let it cook for at least 5-8 minutes
  8. Taste gravy and add in salt and a pinch of sugar (if its too spicy), add in tumeric leaves and kafir lime leaves and fold in mixture and turn off heat and keep it covered for another 5 minutes
  9. Serve up into big serving bowl and hot steaming rice

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