Lemak Ayam Cili Padi

This is one of the home favourite. We take multiple servings whenever it's on our plate :)

The recipe came about after I tried Chef Wan’s ‘Kalasan Fried Chicken’ and the unique taste reminded me of lemak ayam cili padi. Therefore, I decided to marry Chef Wan’s recipe and my mother-in-law’s favourite spice (asam keping).

Ingredients:

Cooking Oil for frying

Coconut milk (1 cup)

Chicken (cut into 8 pcs, mix them with turmeric powder & salt, fried till brown NOT crispy).

1 Kaffir lime leaves

Salt & pepper to taste

1 Tamarind

10 Honey cherry tomatoes

1 cup of water

List A (to blend in food processor to achieve a smooth paste.)

2 kaffir lime leaves

2 stalks of lemon grass

1-cm knob fresh turmeric

1-cm knob galangal

2 onions peeled & cut into cubes

4 red chillies

5-8 bird’e eye chillies

Method

• Heat 3 Tbsp of cooking oil and stir-fry the paste (List A) until fragrant, add kaffir lime leaves, coconut milk, water & stir well.
• Add chicken and tamarind and cook till boil, add salt to taste.
• Add cherry tomatoes.

Serve hot with white rice