Give this delicious and aromatic dish a try! Ayam Masak Lemak Cili Api, or Malaysian Chicken in Spicy Turmeric Coconut Curry. So easy and simple, it makes a great addition to your weeknight meals. Perfect to pair with white rice.
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What Is Ayam Masak Lemak Cili Api?
Ayam masak lemak cili api is a Malay dish that originates from the state of Negeri Sembilan in Malaysia. It’s essentially chicken (ayam) that’s cooked (masak) in a spicy turmeric and coconut curry, made from ingredients such as Thai chili peppers, lemongrass, tamarind paste, turmeric powder, and coconut milk.
The term “lemak” means “fat” in Malay. But in this case, it alludes to the taste of “fatty creaminess” that you get from incorporating coconut milk.
“Cili api” literally translates as “fiery chili”, which hints to how spicy this dish can be. The cili api used are typically Thai bird’s eye chili peppers, that are known to give a spicy punch.
This is one of my absolute favorite Malaysian dishes. My mum made this all the time while I was growing up. We normally pair it up with some white rice, and it becomes the ultimate comfort meal.
Thicker Curry Consistency
Traditionally, the Negeri Sembilan style of ayam masak lemak doesn’t require onions as part of the ingredients. However, a few years ago I stumbled across a recipe version that was viral on the Malaysian-side of TikTok which did include onions.
Although it’s not as authentic, the addition helps to create a thicker curry or gravy consistency. And once I tried it, I absolutely fell in love! So I’ve made it this way ever since.
In fact, people from other states do actually use onions for their own spin on this dish.
Ingredients For Ayam Masak Lemak Cili Padi
Blended paste
- Onion: Onions are used to give the gravy or the sauce a thicker consistency, and also for the aromatics. It provides a touch of sweetness to the dish.
- Thai chili peppers: Bird’s eye chili peppers, known as cili api or cili padi. For those who are sensitive to spice, a word of caution: these are spicy! Adjust the amount of chilis based on your spice tolerance. I use 4, and would say that’s just the right amount of normal spiciness for me.
- Garlic: For the aromatics.
Ingredients
- Neutral oil
- Bone-in chicken cut into pieces: Bone-in chicken pieces are often used for this dish as the bones provide that extra depth of flavor when simmered in the gravy or sauce.
- Water
- Turmeric powder: In Malaysia, people would often use fresh turmeric and turmeric leaves as it has a fresher flavor and aroma. The skin of the fresh turmeric is peeled before it’s blended together into the paste. However, it’s not easy to find, so turmeric powder is a great alternative that’s also easy to use. Turmeric adds the color to the dish.
Do note that turmeric stains easily. If you’re opting to season the chicken with turmeric, you can try to use your tongs or utensils, or place your chicken in a container with your seasonings and shake it to coat thoroughly. - Lemongrass or grounded lemongrass: Adds a refreshing aroma with a bit of citrus.
- Salt
- Sugar
- Tamarind paste: Adds a sour flavor that rounds out the taste. Typically we use dried tamarind slices known as asam keping or asam gelugor, but tamarind paste is more easily available.
- Canned coconut milk: The main ingredient that lends to the rich creaminess of the dish.
How To Make Simple Ayam Masak Lemak Cili Api
1. Blend the Spice Paste
In a blender/food processor, blend onions, garlic and Thai chili peppers with 1 tbsp of water until you get a rough paste. Set aside for later.
2. Pan Fry the Chicken
In a deep pan/pot over medium heat, add enough oil to cover the surface of the pan. Once hot enough, add chicken (to pan fry) that’s been patted dry. Do not overcrowd the the pan/pot– cook in batches and add more oil if needed. Cook for about 4-5 minutes on each side (see notes).
3. Sauté the Spice Paste and Aromatics
Once all the chicken is cooked, remove from the pan/pot. In the same pan/pot, add the blended paste and sauté for 4-5 minutes (stirring frequently) or until the onion is cooked. Then add turmeric powder and lemongrass and stir.
4. Simmer the Chicken
Pour in water and stir until well combined. Season with salt, sugar and tamarind and stir. Add the chicken back in the pan/pot and stir. Cover with a lid and let it continue cooking until the chicken is fully cooked, stirring often.
5. Add Coconut Milk
Once the chicken is cooked, pour in coconut milk and stir until everything is well combined. Bring to a simmer and taste for seasoning. Adjust accordingly if needed. Serve with white rice and enjoy!
Notes For Easy Ayam Masak Lemak
- Frying the chicken: You can either deep fry, air fry or neither and just cook the chicken completely in the sauce. I just chose to pan fry the chicken because I like texture of the chicken pan fried best and don’t want to use too much oil by deep frying.
- Season the chicken: For more flavor, season the chicken with a bit of turmeric powder and salt before frying.
- Adjust spice level: Adjust the amount of Thai chili peppers to your preference or feel free to use other types of pepper.
- Sauce thickness: The longer you cook the dish once coconut curry is added, the thicker the sauce will be. If the sauce becomes too thick, just add more water and adjust seasoning accordingly.
- Numbing sensation: Turmeric powder/fresh turmeric when used too much can cause a tongue numbing sensation so be careful not to use too much.
- Add potatoes: You can also add potatoes to this dish. Peel your potatoes, then cut into quarters. Add it with your chicken in Step 4.
More Malaysian Recipes
- Soy Sauce Chicken (Ayam Masak Kicap)
- Garlic Fried Chicken (Ayam Goreng Bawang Putih)
- Malaysian Chicken Curry (Kari Ayam)
- Rendang Ayam (Chicken Rendang)
- Malaysian Spiced Fried Chicken (Ayam Goreng Berempah)
- Nasi Lemak
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Ayam Masak Lemak Cili Api (Chicken in Spicy Turmeric Coconut Curry)
Ingredients
Blended paste
- 1/2 large onion
- 4 Thai chili peppers
- 4 cloves garlic
Ingredients
- neutral oil
- 1.5 lbs bone-in chicken cut into pieces
- 1.5 cups water
- 1 tbsp turmeric powder
- 1 stalk lemongrass or grounded lemongrass
- 1.5 tsp salt
- 1 tsp sugar
- 1.5 tsp tamarind paste
- 13.5 fl oz canned coconut milk
Instructions
- In a blender/food processor, blend onions, garlic and Thai chili peppers with 1 tbsp of water until you get a rough paste. Set aside for later.
- In a deep pan/pot over medium heat, add enough oil to cover the surface of the pan. Once hot enough, add chicken (to pan fry) that's been patted dry. Do not overcrowd the the pan/pot– cook in batches and add more oil if needed. Cook for about 4-5 minutes on each side (see notes).
- Once all the chicken is cooked, remove from the pan/pot. In the same pan/pot, add the blended paste and sauté for 4-5 minutes (stirring frequently) or until the onion is cooked. Then add turmeric powder and lemongrass and stir.
- Pour in water and stir until well combined. Season with salt, sugar and tamarind and stir. Add the chicken back in the pan/pot and stir. Cover with a lid and let it continue cooking until the chicken is fully cooked, stirring often.
- Once the chicken is cooked, pour in coconut milk and stir until everything is well combined. Bring to a simmer and taste for seasoning. Adjust accordingly if needed. Serve with white rice and enjoy!
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