Monday, 23 February 2015

{Recipe} Chicken with turmeric (ayam masak lemak)

This is the chili-free version of the popular Malay/Indo dish so feel free to add some if you'd like a bit of heat.

1.5 kg chicken pieces
1 tbsp raw sugar
6 candlenuts*
3 garlic cloves
1 onion
2.5 cm galangal*
2 lemongrass stems*
1 cm cube belachan/shrimp paste
4 cm fresh turmeric or 1 tbsp ground turmeric
1 tbsp tamarind paste* dissolved in 1/4 cup water
4 tbsp oil*
400 ml coconut milk
Salt and pepper to taste

*2 candlenuts can be substituted with 1 macadamia nut or 2 almonds; galangal may be substituted with ginger; I have found myself lemongrass-less before and substituted with about a tablespoon of lemon zest mixed in a tablespoon of lemon juice; tamarind juice can be substituted with lemon/lime juice; I used coconut oil but other oils may be used

  1. I rub chicken with salt and rinse to get the chickeny taste off. Then rub sugar into chicken and set aside.
  2. Blitz candlenuts, garlic, onion, galangal, lemongrass, belachan and turmeric.
  3. Heat up oil in a pot and sautee the turmeric paste until aromatic without browning.
  4. Add chicken pieces and coat with the paste.
  5. Scoop the creamy bit off the top of coconut milk (set aside) and add the watery part. Add tamarind juice. Add enough water to just cover the chicken.
  6. Cover the pot and cook for about 45 minutes until chicken is cooked.
  7. Stir in the coconut cream, season with salt and pepper and serve.
  8. Garnish with deep fried onions and freshly chopped coriander if desired. Enjoy!
Thank you for stopping by!

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