Ayam Lemak Chilli Padi
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Ayam Lemak Chilli Padi

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Level

moderate

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Cooking

20 min

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Preparation

30 min

Ingredients

Servings

4
For the rempah (spice mix)
Rice
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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