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.
Blitz the chilies and turmeric with 1 cup of water in a blender until smooth.
Set it aside until ready to use.
*If you can handle the heat, you can use 20 bird's eye chilies or more.*
Season the chicken legs with salt, pepper and mushroom powder.
Mix until the chicken is well coated.
In a large skillet over medium heat, add oil.
Sear the chicken legs until crispy brown on all sides.
Make sure your skillet is large enough to accommodate 4 chicken legs.
Remove the chicken and set it aside on a plate.
Add the blended chili mixture into the same skillet.
Deglaze and bring it up to a simmer.
Add in the chicken and all its juices.
In a mortar, add saffron and sugar.
Grind into powder with a pestle.
Add in some of that chili mixture to "clean" the mortar and transfer into the skillet.
Give it a stir to combine well.
Followed by the potatoes, coconut milk and turmeric leaves.
Turn the heat down to low and simmer for 10 to 15 mins.
Stir occasionally to prevent burning and give the chicken a flip.
The sauce should thicken and coats the back of a spoon.
The potatoes should be fork tender and the chicken should be cooked thru' as well.
Add in the tamarind juice and give it a stir.
Taste and adjust for seasonings with salt, suagr and mushroom powder.
Garnish with more turmeric leaves.
Serve immediately with Banana Leaf Rice.
The potatoes are succulent...
Chickenlicious...
Mama Mia...