Chicken in Creamy Coconut Milk

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Ayam Lemak (as it is popularly known) is a rich coconut milk based chicken dish from Malaysia. This dish is very popular in South East Asian countries of Malaysia, Singapore and Indonesia, each cooked with slight variation.

I have used big chunks or chicken drum-sticks. My kids love it. You should serve this with hot Jasmine white rice.

  • 1 inch ginger
  • 1 onion
  • 2 cloves of garlic
  • 1 stick lemon grass
  • 2 inches of galangal
  • 4 red chilies
  • 3 potatoes peeled
  • 1 Kg chicken
  • 3 tomatoes (optional)
  • 1 cup coconut milk
  • 1/2 tablespoon coriander, turmeric and cumin powder
  • Salt
  • Coriander leaves (optional)
  • 3 pandan leaves (optional)
  • 1 cinnamon stick (optional)
  1. Blend the ginger, galangal, onion, chili and garlic.
  2. Heat a wok or a pot for cooking
  3. Add one tablespoon of oil
  4. Add the cinnamon stick (optional)
  5. Add the blended mixture
  6. Mix and fry the mixture for about two minutes.
  7. Add the lemon grass and mix and fry for further 1 minute.
  8. Add the chicken and the potatoes.
  9. Add salt to taste, the turmeric, cumin and coriander powder.
  10. Mix the chicken cook coveredĀ  for 5 minutes. Stir and cook for further 2 minutes.
  11. Add the coconut milk and one cup of water.
  12. Add pandan leaves (optional) for much better fragrance
  13. Cook for 10 minutes.
  14. Add tomatoes and cook for further 2 minutes.
  15. Garnish with coriander leaves (optional) and serve with hot rice.

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