Ayam Masak Lemak Cili Padi Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 400g spaghetti/linguine
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
  • 1 cup of water
  • 1 cup of pasta water
  • 5 kaffir lime leaves (optional)
  • 1 stalk lemongrass, crushed lightly
  • 1 cm galangal, sliced (optional)
  • 3 tbsp oil
  • Salt to taste
  1. Cook pasta till al-dente. Set aside 1 cup of pasta water
  2. Coat the chicken pieces with the garlic, ginger, turmeric and salt. Shallow fry or air fry as preferred.
  3. In a pot, place 3 tbsp of oil and saute the blended ingredients, galangal and crushed lemongrass for about 10 minutes OR till fragrant.
  4. Add the browned chicken pieces and the kaffir lime leaves, if using.
  5. Cover and cook for about 5 minutes.
  6. Add the coconut milk, water, pasta water and salt and cook for another 10-15 minutes or until the chicken pieces are fully cooked.
  7. Remove the chicken pieces from the gravy.
  8. Toss in the pasta till well coated with the gravy.
  9. Serve pasta in a bowl and top with chicken
  10. Top with some cherry tomatoes and greens if desired.
Recipe by Maya Kitchenette at https://mayakitchenette.com/ayam-masak-lemak-cili-padi-pasta/