Ayam lemak literally means "chicken cooked with coconut", and it doesn't really count
as a curry. This particular recipe is derived from something I found in an Australian Women's
Weekly cookbook, freed of Australianisms. As I have modified it, it has a nice, creamy sauce
and tastes good with nasi lemak.
Ingredients
| quantity |
|
ingredient |
|
step |
| 20 g |
|
garlic |
|
1 |
| 20 g |
|
ginger |
|
1 |
| 200 g |
|
onions |
|
1 |
| 60 g |
|
cooking oil |
|
1 |
|
|
| 2 g |
|
cinnamon |
|
2 |
| 0.7 g |
|
cloves |
|
2 |
| 2 g |
|
star anise |
|
2 |
| 2.5g |
|
black pepper |
|
2 |
| 10 g |
|
turmeric powder |
|
2 |
| 5 g |
|
chili powder |
|
2 |
|
|
| 400 ml |
|
tomatoes |
|
3 |
|
|
| 1 kg |
|
boneless chicken thighs |
|
4 |
|
|
| 400 ml |
|
coconut milk |
|
5 |
| little |
|
water |
|
5 |
| 20 g |
|
salt |
|
5 |
|
|
Preparation
-
Finely mince the onions, ginger and garlic in a blender with the oil. There's plenty of
oil here, since it'll be needed for frying later on. Don't clean the blender yet;
you'll need it for step 4. Fry gently until the paste starts to dry out (the oil will
separate), about 10 minutes.
-
While the onion paste is frying, grind the whole spices in a spice grinder. When the
oil separates from the onion, add the spices, turmeric and chili powder and mix well.
Cook for another 3 or 4 minutes.
-
Puree the tomatoes in the blender.
-
Cut the meat into pieces about 80 g in weight, roughly half a thigh.
-
Add the meat and mix in well. Add tomatoes and coconut milk to barely cover and the
salt. Add additional water if necessary. Bring to the boil and simmer until nearly
cooked, about 45 minutes.
Serving
Serving size is one piece of chicken and about 100 ml of gravy. I freeze the meat with equal
quantities of gravy, so it just needs to be warmed up in a microwave oven.
