Spicy Coconut Chicken (ayam Masak Lemak Cili Padi)
Spicy Coconut Chicken, also known as Ayam Masak Lemak Cili Padi, is a traditional Peranakan dish that is bursting with flavor. This creamy and spicy chicken dish is a perfect combination of rich coconut milk and fiery bird's eye chilies, creating a tantalizing taste sensation.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 10-15 bird's eye chilies, sliced
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, thinly sliced
- 2 lemongrass stalks, bruised
- 1 turmeric leaf, torn into pieces
- 1 tablespoon tamarind paste
- Salt to taste
Instructions
- Heat a large pot over medium heat and add the coconut milk, shallots, garlic, ginger, lemongrass, and turmeric leaf. Cook for 5 minutes, stirring occasionally.
- Add the chicken pieces and bird's eye chilies to the pot. Stir well to combine with the coconut milk mixture.
- Dilute the tamarind paste in 1/4 cup of water and add it to the pot. Season with salt to taste.
- Simmer the chicken in the coconut milk mixture for 30-35 minutes, or until the chicken is cooked through and the flavors have melded together.
- Once the chicken is cooked, remove the pot from the heat and let it rest for a few minutes before serving.
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
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Spicy Coconut Chicken with steamed white rice or roti for a satisfying meal.
Tips & tricks
For an extra kick of heat, add more bird's eye chilies to the dish. Adjust the spiciness according to your preference.
Cost
$15