AYAM MASAK LEMAK CILI API (CHICKEN IN SPICY TURMERIC CURRY)

    Masak Lemak Cili Padi is a traditional Malaysian curry dish cooked in a spicy coconut milk. It is known from its yellowish color due to the tumeric and the spiciness from the bird eye chilli. It was believed to be originated from Negeri Sembilan which is one of the state in Malaysia. People of Negeri Sembilan was known to be the spicy eater, the spicier the food, the better its taste. Masak lemak cili padi can be cook together with chicken (ayam), fish (ikan), duck(itik) and beef. But the most commonly is Ayam (chicken) masak lemak cili padi which is using the chicken. Masak Lemak Cili Api does not using any dried chilli paste like most of the traditional Malay foods. It's a very simple dish to make, only using few items that we can find in our kitchen cabinet

Ingredients:

   •  300 grams of Chicken

   •  2 Cups Water/Chicken Stock

   •  200 ml of Coconut Milk

   •  1 tbsp of Salt

   •  1 tsp of Sugar

   •  4-5 Kaffir Lime Leaves

 

To Blend:

   •  1 Whole Red Onion

   •  3-4 cloves of Garlic

   •  1 inch Ginger

   •  1 inch fresh turmeric, or 1 tsp of turmeric powder

   •  1 Lemongrass stalk, white inner core, sliced

   •  10 Thai Bird’s Eye Chilies

   •  2-3 tbsps of Water for easier blending

 

Directions:

Step 1

  ⃝  Roughly Chop the ingredients for the base paste for easier blending. Add all the ingredients in the food processor or blender, then blend all the ingredients. If needed, add about 2-3 tablespoons of water for easier blending.

Step 2

  ⃝  Heat up the pan, and add in the blended paste. Stir in water or chicken stock.

Step 3

  ⃝  Add in the chicken next, and let the soup/curry come to a boil.

Step 4

  ⃝  Once boiling, turn the heat down to a simmer. Put a lid on and let the pan simmer for about 15 to 20 minutes, or until the chicken has cooked through. Add more water if the gravy has evaporated too much. it might have evaporated.

Step 5

  ⃝  Still on medium-low heat, gently stir in coconut milk, and season with salt and sugar to taste.

Step 6

  ⃝  Tear in kaffir lime leaves. Dish is done and ready to be served with rice.

 

Nutrition Facts

Per Serving: Calories 342; Carbohidrates 3.4g; Fat 28g; Protein 21g; Full Nutrition