Ayam Lemak Chilli Padi

Serving 4 -6 pax
Preparation Time 30mins
Skill Intermediate

For the rempah (spice mix):
120g Shallots (approx 20 pcs)
3 cloves Garlic
1 stalk Lemongrass
1 inch Turmeric
1 inch Ginger
1 inch Galangal
10-15 pcs Red chilli padi
120ml Water

For stir-frying:
1 stalk Lemongrass
2 Green chillies
1 Tomato, cut into 8 pcs
2 packs 200ml Light coconut cream
1 pc Asam keping (tamarind)
1 cube Chicken stock
2 Turmeric leaves, sliced thinly
4 SADIA Frozen chicken thigh/drumstick
Salt to taste

    1. Blend together all ingredients for the rempah (spice mix) in a food processor.
    2. In medium oil, fry blended rempah and add lemongrass, green chillies and
      tomato. Fry until fragrant and until the oil separates to the surface.
    3. Add pieces of chicken, along with coconut cream and chicken stock.
    4. Simmer for about 10–15 mins on low heat until chicken is tender.
    5. Add turmeric leaves, asam keping (tamarind) and season with salt.
    6. Serve with rice.
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