Ayam lemak

Ayam lemak

Chicken with spicy coconut milk gravy

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
2 1/2 teaspoons fresh ginger, finely grated
2 onions, chopped
3 stems lemongrass, sliced, white part only
or 1 lemon, finely zested
6 fresh red chillies, seeded and chopped
or 2 teaspoons Sambal ulek
1 teaspoon ground turmeric
60ml oil
750ml thick coconut milk
1 pandanus leaf
or 3 fresh basil leaves
2 teaspoons salt

Method

  1. Joint the chicken and cut into serving pieces. Pound the ginger, onion, lemongrass and chilli using a mortar and pestle, or grind in an electric spice grinder with a little oil until a paste forms.
  2. Rub the turmeric over the chicken pieces to coat.
  3. Heat the oil in a wok or large heavy-based saucepan over low heat. Add the chilli mixture and stir constantly for 15 minutes, or until soft and golden. Add the chicken and fry for a further 10 minutes, then add the coconut milk, pandanus leaf and salt and simmer until the chicken is tender. Serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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