Ayam Masak Lemak

This is what we called Seremban (Negeri Sembilan State) style Ayam Masak Lemak with bird eye chilies. This recipe was actually given by my husband's Malay sister-in-law. She is a very nice lady. She just moved over to Sarawak with my husband's elder sibling a year ago. Anyway, the following is how the recipe works.

Ingredients :

1/2 whole chicken (cut in small pce)
3 tbsp tumeric powder
1 tspn kurma powder
400ml thick coconut milk (santan)
3 tspn salt
3 lemon grass (clean & cut in 2)
1 fresh tumeric leaf
200gm ginger
3 big onion
100gm chilli padi

Method :

- marinade the chicken with tumeric powder, leave aside.
- blend together ginger, onion and chilli padi, leave aside.
- slice the tumeric leaf, leave aside.
- heat up the wok/pan and add in 41/2tbsp of cooking oil.
- firstly, fry the lemon grass untill fragrant.
- add in the blended mixture and stir fry for 5 mins.
- then add in the marinade chicken.

- stir fry the chicken in medium heat for 5 mins and add in the kurma powder.
- continue stirring untill the meat became a little dry and aromatic.
- now, add in the coconut milk and cook in medium heat for 10 mins.
- then switch to low heat and cover the wok/pan by lid.
- let it cook for about 45 mins to 1 hour.
- need to stir the meat every 5 mins.
- finally, the gravy became thick and about to dry but not dry up.
- add in salt & tumeric leaf and stir for 5 mins, then serve.
This is truely an amazing dish! My family just love having this with rice and hard boiled eggs.

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