Recipe: Tasty Malaysian Chicken Spicy Coconut Milk (Ayam Masak Lemak Cili Padi)

Malaysian Chicken Spicy Coconut Milk (Ayam Masak Lemak Cili Padi). But in Malaysia,more chillies added will give the taste even better. Let it boil for few minutes. Then,pour the concentrated coconut milk into the pan and boil them again.

Teknik merebus ayam bersama rempah ratus, berserta kawalan api yang sederhana akan. In culinary terms, it refers to the use of coconut milk. Cili = chilli or chili pepper in It is also called Ayam Masak Lemak Cili Api. You can have Malaysian Chicken Spicy Coconut Milk (Ayam Masak Lemak Cili Padi) using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Malaysian Chicken Spicy Coconut Milk (Ayam Masak Lemak Cili Padi)

1. Prepare 3 of chicken thigh/breast.
2. You need 2 of lemongrass.
3. Prepare 1/2 of thumb size turmeric.
4. You need 1 of turmeric powder.
5. Prepare 1 1/2 of tarmarind peel.
6. You need 10 of red chillies.
7. You need 2 tbsp of salt.
8. It's 1 pinch of sugar.
9. It's 1 of coconut milk from 2 coconuts.
10. Prepare 1 of *separate the concentrated coconut milk.

Cili Api also refers to bird's eye chilli. Here is an image of the Royal Mosque of Seri Menanti (Masjid Diraja.. Masak Lemak Cili Padi or Chicken in Coconut Cream with Birds Eye Chili in English, is a spicy rich yellow coconut gravy that is cooked with chilli padi. Add the fried chicken, coconute milk and water.

Malaysian Chicken Spicy Coconut Milk (Ayam Masak Lemak Cili Padi) instructions

1. **for those who doesnt like spicy dish,you mau reduce the qty of chillies. But in Malaysia,more chillies added will give the taste even better..
2. Blend the chillies and turmeric..
3. Heat the non-stick pan.Put in the blended chillies and turmeric.Then,add the chicken. Cook for few minutes just to make the chicken dry a little bit..
4. After that,pour in the non-concentrated coconut milk and lemongrass. Let it boil for few minutes..
5. Then,pour the concentrated coconut milk into the pan and boil them again..
6. While waiting them to boil,put in the tarmarind peel and turmeric leaves.Add some salt and sugar..
7. Ready to serve. Delicious when it serves with hot rice and herbal leaves (Ulam).
8. *if you want to add some potatoes,put them with the chicken and let them boil together..

At this stage, keep it to a simmer for the rempah to adsorb to chicken and until the gravy thickens. And I used way less coconut milk than the norm, because like I said, I didn't prepare that much of gravy. If you want a lot of gravy for this to be served with noodles, go. But if spicy isn't your thing, Indian food has plenty of other options that will leave your tongue in tact. One dish that isn't too spicy is butter chicken.

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