The dish is a flavourful and spicy curry-like stew made with chicken cooked in a rich and creamy coconut milk sauce, flavored with a blend of spices, herbs, and the signature bird's eye chilies.
Ingredients:
- 6 pieces of chicken
- Red chilli for garnish
- 2 medium-sized onions, chopped
- Kaffir lime leaves
- Turmeric leaves
- Coconut milk
- 4-6 tablespoons of oil
- 1 cup of water
- 2-4 tablespoons of Wahyu Brand Lemak Cili Padi paste
- Cilantro for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and saute until fragrant.
2. Add Wahyu Lemak Cili Padi paste and stir-fry for 1 minute.
3. Add chicken pieces and stir to coat with the paste. Cook for 5 minutes then add in chopped turmeric leaves and lime leaves.
4. Pour in coconut milk and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.
5. Garnish with fresh cilantro and serve hot with steamed rice.
Note: You can adjust the amount of Wahyu Lemak Cili Padi paste to your desired level of spiciness.
Tips:
- Use a mixture of chicken pieces for a more flavorful dish.
- Adjust the amount of coconut milk to your desired level of creaminess.
Enjoy your delicious Ayam Lemak Cili Padi!
Watch the video tutorial here!
