Ayam Masak Lemak Cili Api (Malaysian Chicken Curry with Bird

• porciones: 6 servings
• tiempo activo: 15 minutes
• tiempo total: 1 hour

Ingredientes

1 kg mix of chicken portions, some on the bone (or 1 medium chicken, chopped up)

1 tsp turmeric powder

1 tsp salt

juice of 1 lime

2 Tbsp tamarind pulp

4 Tbsp water (very hot (for the tamarind)

1 stalk lemongrass

1 Tbsp vegetable or peanut oil

½ tsp white sugar

400 ml canned coconut milk (OR 2 pressings from 1 coconut)

4 kaffir lime leaves (optional)

1 large onion

1 small clove garlic

10 green bird's eye chillies (you can increase or decrease this)

5 red bird's eye chillies (you can increase or decrease this)

½ tsp turmeric powder

Instrucciones

Prep Work

coat

Coat the chicken pieces with the turmeric, salt and lime juice. Set aside while you get all the other ingredients ready.

soak

Make a paste with the tamarind pulp and the 4 Tbsp of very hot water. Leave to soak until needed.

cut

Cut the lemongrass in half, discarding the top half. Using the back of the knife, pound down on the base (bulbous end) of the lemongrass to split it roughly. This is called bruising the lemongrass. Set aside.

chop

Place all the ingredients to be ground in a chopper and chop to a fine paste.

Let's Cook Ayam Masak Cili Padi

heat

Heat the oil in a large saucepan or wok on medium-high heat and brown the chicken pieces for 2 minutes on each side. Sprinkle the sugar over the chicken as you add the chicken to the saucepan/wok. You may have to brown the chicken in 2 batches, depending on the size of your pan. In that case, tip the first half onto a plate and do the second batch before going on to step 2. Divide the oil and sugar in 2, as well. You don't really need much oil to brown the chicken.

fry

When the chicken has taken on some colour, tip in the ground paste and the lemongrass and fry for 2 minutes, coating the chicken well.If you were browning the chicken in 2 batches, tip the first batch back in.

stir

Pour in the coconut milk, reserving about 2 Tbsp of the thick cream at the top. Also add the lime leaves, if using. If you are lucky enough to have freshly squeezed coconut milk, reserve half of the first pressing. Stir well and reduce the heat to medium.

pour

Remember the soaking tamarind? Discard the solids in the bowl, as much as you can. Then pour everything into the saucepan. I don't bother with a sieve, because much of the tamarind pulp and flavour that we want is lost that way.

cook

Bring everything to a gentle boil and then lower the heat down and cook, uncovered, for 30-45 minutes, until your chicken is cooked. Large drumsticks and chicken legs will need 45 minutes.

heat

When done, pour in the reserved coconut milk and check the seasoning and add more salt, if needed. You'll probably need ½ tsp more. Heat through for a minute, then turn off the heat. Leave to rest for 5 minutes before serving with some rice and a side vegetable.

Nutrición

• Calorías: 470 kcal
• Grasa Total: 36 g
• Grasa Saturada: 21 g
• Grasa Trans: 1 g
• Colesterol: 85 mg
• Sodio: 732 mg
• Carbohidratos Totales: 17 g
• Fibra Dietética: 5 g
• Azúcares Totales: 10 g
• Proteína: 24 g