assed down three decades, this dish has served as a family staple for Auntie Siti. Since she was 13 years old, her mother would often cook this dish for her - which she best enjoy with carrots and potatoes.
This popular dish, Ayam Lemak Chilli, translates to ‘chicken in spicy turmeric coconut curry’. Lemak, directly meaning ‘fatty richness’, refers to the creaminess of coconut milk. The steps are simple for beginners to follow, and the spiciness level is adjustable. Auntie Siti loves spicy food, hence the generous 20 pieces of chilli padi delivers that ‘kick’.
Auntie Siti learnt to cook this dish when she got married in her early 30s. Around this age, she picked up cooking while working at a canteen. With 3 grandchildren and 3 great-grandchildren, this dish remains well-loved. She has taught her granddaughter the recipe to keep this family recipe alive.
Her mother emphasises that “The secret to making it more flavourful is to boil, not stir-fry the rempah”.
Adding tamarind flakes can bring out even more fragrance from the ingredients. Lastly, Auntie Siti shares a bonus tip: Any leftover coconut milk can be preserved in the freezer to use next time!
Auntie Siti's Ayam Lemak Chilli Padi
0 from 0 votes
Recipe by SitiCourse: MainCuisine: MalayDifficulty: Medium
Servings
3
servings
Prep time
10
minutes
Cooking time
45
minutes
INGREDIENTS
To Blend
20pcchili padi
1inch turmeric
1inchginger
½ pcgalangal
2stalkslemongrass
10shallots
7clovesgarlic
2pccandlenut
1tspcoriander powder
1tspcumin seed
Other Ingredients
1kgchicken
200mlcoconut milk
2carrot
1cabbage
2tomatoes
5pclime/lemon leaf
Directions
Add ingredients 'to blend' into a blender and blend till smooth
Heatpot on low-to-medium heat (do not need to add oil as the subsequent addition of coconut oil is sufficient). Transfer the blended mixture and stir until it boils, stirring occasionally to prevent burning
Add whole chicken into the pot, stirring until chicken juice releases
Letters to the Chef