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Ayam Lemak
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Ayam Lemak (Chicken in Coconut-milk gravy)
A wonderfully fragrant Malay dish which uses fresh roots and herbs rather than dried species for its flavour. If you don't like the fiery hot, reduce the amount of bird's-eye chillies.
Ingredients:
1 chicken, about 1.5 kg (3lbs), washed and cut into 12-14 pieces
10 shallots
8 cloves garlic
5 red chillies
2.5 cm (1 in) ginger
2.5 cm (1 in) fresh turmeric, or 1 teaspoon turmeric powder
2 tablespoons oil
5 fragrant lime leaves (daun limau purut)
2 lemon grass, bruised
2.5 cm (1 in) galangal, sliced
1 teaspoon coriander powder
2 cups of water
3 cups of coconut milk
salt and pepper to taste
5 green chillies, halved lengthwise
10 red or green bird's-eye chillies, left whole (optional)
fried shallots to garnish
Procedure:
- Pat chicken dry and set aside.
- Chop then pound blend the shallots, garlic, chillies, ginger and turmeric, adding a little of the oil if necessary to keep the blades turning.
- Heat the remaining oil and add the ground paste together with the lime leaves, lemon grass, galangal and coriander.
- Cook for about 5 minutes until fragrant.
- Add the chicken and cook until it is well coated with the species.
- Add water and simmer uncovered until the chicken is half-cooked, then add the coconut milk.
- Season to taste with salt and pepper.
- When the chicken is almost cooked, add the green chillies and the whole bird's-eye chillies and continue cooking until tender.
- Serve sprinkled with fried shallots.
 
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