Ayam masak lemak chili padi /
Chicken in Coconut lemongrass sauce
a very typical dish in Negeri Sembilan,
back home usually we put a handful of chilies instead...
1 whole
chicken (cut up to 12 pieces)
1 can (400 ml) coconut milk
4 medium size potatoes (peeled and quartered)
3 Lemon-grass (press slightly with the back of a knife)
2 cm fresh turmeric/kukurma
or 1 tsp powdered turmeric
3-5 fresh red chilies
5 fragrant lime-leaves
3 Tamarind slices (Asam keping) or juice from 1/2 Lemon
salt to taste
finely grind turmeric, chilies and 1 tsp salt in a wok
mix together chicken pieces, lemon-grass and chili-turmeric paste with 1/2 cup of water.
bring to a boil until meat is half cooked. Add
coconut milk, stir well and bring to a boil again (medium heat). Add potatoes and
lime-leaves. when
potatoes are done and the sauce has slightly thickened removed from heat.
Best served with cooked Jasmin Rice. This recipe serves 4-5
people.
finely grind turmeric, chilies and 1 tsp salt