AYAM LEMAK - CHICKEN IN RICH COCONUT MILK - MALAYSIA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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.

Categories: Asian 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!