
Ayam Lemak Chilli Padi
Level
moderate
Cooking
20 min
Preparation
30 min
Ingredients
Servings
4
For the rempah (spice mix) | |
Rice (To serve with) | |
Shallots | 120 g |
Garlic | 3 cloves |
Lemongrass | 1 stalk |
Turmeric | 1 inch |
Ginger | 1 inch |
Galangal | 1 inch |
Red Chilli Padi | 13 |
Water | 120 ml |
For stir-frying | |
Frozen chicken thigh or frozen chicken drumstick | 4 |
Tomato cut into 8 pcs | 1 |
Green Chillies | 2 |
Lemongrass | 1 stalk |
Light Coconut Cream | 2 packages |
Asam Keping (tamarind) | 1 piece |
Cube Chicken Stock | 1 |
Turmeric Leaves sliced thinly | 2 |
Salt |
How to cook
Prepare rempah (spice mix)
- Blend shallots, garlic, lemongrass, turmeric leaves, ginger, galangal, red chilli padi and water in a food processor.
Start cooking
- Heat oil in a pot over medium heat.
- Add blended rempah, lemongrass, green chillies, and tomato.
- Fry until fragrant and until the oil separates from the surface.
- Add pieces of chicken, along with coconut cream and chicken stock.
- Simmer for about 10–15 mins on low heat until chicken is tender.
- Add turmeric leaves, asam keping (tamarind) and season with salt.
- Serve with rice.
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