Ayam Lemak - Chicken In Rich Coconut Milk - Malaysia
3 pounds chicken breasts, skinned and deboned
1 teaspoon turmeric
2 1/2 inches fresh ginger, peeled and minced
4 cloves garlic, minced
3 stalks sereh*(lemon grass), minced
2 medium onions, chopped
1 teaspoon ground laos also known as galangal*
3 tablespoons vegetable oil
3 cups coconut milk
3 pandan leaves 1 tablespoon pandan juice*
1/2 teaspoon salt
Mix turmeric powder with a little water to make a paste. Rub chicken breasts with turmeric paste and set aside.
Heat oil in a large skillet or wok and gently fry the onions, garlic, lemon grass and laos for 5 minutes or until onions are soft. Add the chicken breasts and fry 5 minutes, stirring frequently, so chicken is coated with the spices. Add the coconut milk, pandan leaves or pandan juice and salt. Stir constantly until the coconut milk comes to a boil, then cover the skillet and simmer until chicken is tender. Serve with hot Basmati rice.
Pairs Well With
How fondly do we remember eating Ayam Lemak for breakfast while we visited Malaysia.
* These items can be purchased at your local Oriental market such as 99 Ranch Market and on the Internet.