Now that cooler weather is upon us, there is nothing more warming and comforting than having something wonderful simmering slowly on the stove. This Malay style chicken curry is popular at warungs ( family owned coffee shops) of my youth. It goes well with steamed rice but I prefer it with roti jala/ net bread ( recipe link provided).
The turmeric leaves and root are optional but provides huge flavour and really make this dish shine. I brought mine from home ( keeps well frozen for months). I have come across it at some asian stores here in New York. It is usually located in the freezer section.
Subscribe and leave a comment and you will be in the running for some Malaysian curry powder, turmeric powder and kaffir lime leaves! Three random winners will receive all the above mentioned ingredients to help make this dish :) US only - sorry guys, I don't think I will be able to mail kaffir lime leaves and an assortment of loose powders overseas without much hassle. Good Luck!!!!
Try other Malaysian recipes - whole red snapper in sweet sour sauce, ayam masak merah, lodeh, roti jala
Ayam Masak Lemak
half a medium chicken - cut into bite pieces
5 small shallots - peeled
2 cloves garlic - peeled
1 tb minced fresh minced ginger
1 turmeric leaf -optional/ daun kunyit - minced
4 kaffir lime leaves
1 tsp turmeric powder
4 tsp curry powder
1/2 cup coconut milk
2/3 tsp sambal oelek/ chilli paste
1 cup water
salt to taste
1 tsp sugar
Puree shallots, garlic and ginger with enough water to make it a thick paste. Rub this paste all over the cut chicken pieces and set aside for 20 minutes.
Mix rest of the ingredients in a large pot and add marinated chicken pieces to it. Cover pot and bring the mixture to a gentle simmer on medium heat. Stir periodically and adjust seasonings. Cook until chicken is tender, serve with steamed rice. Makes 3/4 servings.
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