Ayam Masak Lemak Cili Padi recipe
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Serves: 4
 
Ingredients
For the chicken
  • 1 kg chicken portions
  • 3 garlic, grated
  • 2 cm ginger, grated
  • ½ tsp turmeric powder
  • ½ tsp salt
  • ⅓ cup oil (If shallow frying)
  • 1 tbsp oil (If using air fryer)
For the gravy
Ingredients to be blended till fine
  • 1 large red onion
  • 5 cloves of garlic
  • 10 green bird’s eye chillies (use less or omit if you can't handle the heat)
  • 5 fresh red chillies
  • 2 cm fresh turmeric OR ½ tsp turmeric powder
  • 1 stalk lemongrass, sliced
Other ingredients
  • 400 ml thick coconut milk/cream
  • 300 ml of water
  • 5 kaffir lime leaves (optional)
  • 1 stalk lemongrass, crushed lightly
  • 1 cm galangal, sliced (optional)
  • 3 tbsp oil
  • Salt to taste
For the salad
  • 2 cucumbers (julienned or spiralized)
  • 2 carrots (julienned or spiralized)
  • 1 small onion, diced
  • 1 garlic, minced
  • 1 tbsp sugar
  • 2 tbsp vinegar
  • Salt to taste
  • 1 tbsp chopped cilantro/mint
Instructions
  1. Coat the chicken pieces with the garlic, ginger, turmeric and salt. Fry or air fry as preferred.
  2. In a pot, place 3 tbsp of oil and saute the blended ingredients, galangal and crushed lemongrass for about 10 minutes OR till fragrant.
  3. Add the browned chicken pieces and the kaffir lime leaves, if using.
  4. Cover and cook for about 5 minutes.
  5. Add the coconut milk, water and salt and cook for another 10-15 minutes or until the chicken pieces are fully cooked.
For the salad
  1. Combine all the ingredients.
Recipe by Maya Kitchenette at https://mayakitchenette.com/ayam-masak-lemak-cili-padi-recipe/