Ayam Lemak Chili Padi
- Daniel
- Apr 23, 2024
- 3 min read
Updated: May 18
Ayam lemak chili padi is a classic dish that sings with the vibrant flavors of Malay cuisine. It’s rooted in the culinary traditions of Malaysia and Singapore, where it’s cherished for its rich, creamy sauce and thrilling heat.
The name itself, "lemak," refers to the richness of the coconut milk, a staple ingredient that gives the dish its luxurious texture and subtle sweetness. Chili padi, or bird’s eye chilies, add a fiery kick that’s not for the faint-hearted but is integral to the dish’s bold character. This dish is a beautiful example of how Malay cuisine often balances robust flavors with aromatic herbs and spices.
Making ayam lemak chili padi at home is a wonderful way to dive deeper into Malay cooking, especially if you're still riding the high from recent Hari Raya celebrations or just in the mood to explore more of this rich culinary heritage.
The process involves simmering chicken with a medley of chilies and aromatic turmeric, then enriching the sauce with coconut milk to create a gravy that’s both comforting and exhilarating. It’s a dish that invites you to experience the warmth of Malay hospitality right from your own kitchen, with each spoonful transporting you to a world of spicy, creamy delights.
So, why not keep the festive spirit alive and try whipping up some ayam lemak chili padi? It’s more than just cooking; it’s about celebrating the vibrant, heartwarming flavors that make Malay cuisine so beloved.
Whether you’re gathering with family or cooking for yourself, this dish is sure to add a bit of spice and joy to your meal. And remember, the beauty of home cooking is that you can adjust the heat to suit your taste, making every dish uniquely yours.
Ingredients:
(Serve 4)
Bird's Eye Chilies / Chili Padi, 10 Adjust To Preference
Red Chilies Deseeded, 5
Green Chilies Deseeded, 5
Turmeric, 3"
Chicken Legs, 4
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Coconut Oil, 2 TBSP
Saffron, A Fat Pinch
Granulated Sugar, Pinch
Yukon Gold Potatoes Wedged, 3
Coconut Milk, 400g
Turmeric Leaves / Daun Kunyit Finely Chopped, A Handful
Tamarind Juice, 1 TBSP
Banana Leaf Rice Homemade, For Serving
Equipment:
Blender
Skillet
Mortar and Pestle
Directions:
Please visit my "Banana Leaf Rice" page for the recipe.
Blend the Chili Mixture
In a blender, add the chilies, turmeric, and 1 cup of water.
Blend until smooth and set aside.Tip: For extra heat, use up to 20 bird’s eye chilies or more.
Prepare the Chicken
Season chicken legs with salt, pepper, and mushroom powder.
Mix to coat well.
In a large skillet over medium heat, heat some oil.
Sear the chicken legs until browned and crispy on all sides.
Remove and set aside on a plate.
Start the Stew
In the same skillet, pour in the blended chili mixture.
Scrape up any browned bits and bring to a simmer.
Return the seared chicken and all its juices to the pan.
Add Flavor
In a mortar, grind saffron and sugar until powdery.
Add a spoonful of the chili sauce to the mortar, swirl to “rinse” it, and pour back into the skillet.
Add in potatoes, coconut milk, and torn turmeric leaves.
Simmer and Finish
Reduce heat to low and simmer for 10–15 minutes.
Stir occasionally and flip the chicken once or twice.
The sauce should thicken, potatoes should be fork-tender, and the chicken cooked through.
Stir in tamarind juice and adjust seasoning with more salt, sugar, or mushroom powder.
Serve
Garnish with extra turmeric leaves.
Serve hot with banana leaf rice.
The potatoes are succulent...
Chickenlicious...
Mama Mia...
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