Ayam Lemak Cili Padi (Malay Coconut Chicken with Bird's Eye Chili)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bird's eye chili, shallot, and fresh turmeric are blended into the paste for this Malay coconut chicken, which comes out hot, pale gold, and brothy rather than thick.
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It simmers uncovered and gently, and stops well before reducing to a sauce, leaving thin liquid around the thighs. Fresh turmeric gives an earthy, slightly bitter smell as the paste fries, while the lemongrass is only there to perfume the broth and comes out before serving.
Ingredients
Instructions
- 1
Combine 80g of shallots, 8 bird's eye chilies, and 20g of fresh turmeric in a blender.
Process until the mixture becomes a completely smooth, bright yellow spice paste without any visible lumps.
- 2
Place the paste in a deep pan or pot over medium-low heat.
Sauté while stirring continuously until the raw smell disappears and the earthy, bitter aroma of turmeric begins to fill the kitchen.
- 3
Add 700g of chicken thigh pieces and stir to coat them thoroughly with the golden paste.
Cook until the exterior of the chicken loses its pink color and becomes opaque and white.
- 4
Pour in 400ml of coconut milk and add one bruised lemongrass stalk.
Stir the bottom of the pan to integrate the spice paste into the liquid until the broth turns a consistent pale gold.
- 5
Reduce the heat to low and simmer gently for 25 minutes without a lid.
Ensure the broth remains light and soupy rather than thickening into a heavy gravy while the chicken becomes soft.
- 6
Stir in 1 teaspoon salt and 1 teaspoon sugar.
Remove the lemongrass, confirm the chicken is cooked through, and serve with the broth.
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