Ayam Masak Lemak

Chicken with Turmeric Coconut Curry

Based on 6 ratings

15

min

Preparation

25

min

Cook

Med

Difficulty

5

Steps

14

Ingredients

This popular Malaysian dish translates to ‘chicken in turmeric coconut curry’ and is thought to have originated from Sri Lanka.

Let's start cooking!

Hand squeezed coconut milk over a net into a bowl

Step 1 - Make the coconut milk

  • In a large bowl, add coconut flesh with 2 cup warm water and mix well using your hands.
  • Squeeze the coconut milk using a strainer until you get approximately 2 -3 cups of coconut milk.
  • Skip this step if you’re using store-bought coconut milk. Set aside.
Spice paste in a pan

Step 2 - Blend and fry spice paste

  • In a blender, blend 6 chili padi, 1 large red chili, ginger, ½ tsp turmeric powder, shallots and garlic until smooth.
  • If mixture is too dry, you can use water to help you achieve a smooth consistency.
  • In a pan on medium-high heat, fry spice paste for 5 minutes.
Chicken and lemongrass with spice paste in a pan

Step 3 - Mix chicken in spice paste

  • Add bruised lemongrass and chicken into the pan and mix well.
Coconut milk in a pot

Step 4 - Add coconut milk in chili paste

  • In a pot on medium heat, heat coconut milk and 3 Tbsp coconut oil until fragrant but not boiling.

  • When slightly fragrant, pour into chili paste.

    Coconut oil gives a pleasant aroma and taste.
  • Let it simmer for 10 minutes, until chicken is cooked.

Tumeric leaves, brown sugar and salt added to a pan

Step 5 - Season the curry and add turmeric leaves

  • Season to taste with salt and brown sugar if needed, then add turmeric leaves.
  • Turn off heat and keep covered for another 5 minutes.
    Best eaten with steamed white rice.

Plate and Serve!

Chicken in tumeric curry in a claypot

Transfer dish into serving bowl and garnish with large red chili slices. Serve hot.

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