Chicken In Spicy Coconut Curry (ayam Masak Lemak Cili Api)
Chicken in Spicy Coconut Curry (Ayam Masak Lemak Cili Api) is a traditional Peranakan dish known for its rich and aromatic flavors. This creamy and spicy coconut curry is a staple in Peranakan cuisine and is perfect for a comforting and satisfying meal.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 6-8 shallots, sliced
- 4 cloves garlic, minced
- 3-4 red chilies, sliced
- 1 inch galangal, sliced
- 2 lemongrass stalks, bruised
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 2 tablespoons cooking oil
- Salt to taste
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the sliced shallots, minced garlic, and sliced red chilies. Sauté until fragrant.
- Add the chicken pieces and cook until they are no longer pink on the outside.
- Pour in the coconut milk, add the galangal, lemongrass, tamarind paste, and turmeric powder. Stir to combine.
- Simmer the curry over low heat for 30-40 minutes, or until the chicken is tender and the flavors have melded together.
- Season with salt to taste and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 24g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Chicken in Spicy Coconut Curry with steamed white rice and a side of pickled vegetables for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add more red chilies to the curry. Adjust the spice level according to your preference.
Cost
$15