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Ayam Lemak - Chicken In Rich Coconut Milk - Malaysia

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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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