AYAM MASAK LEMAK CILI PADI

Ayam Masak Lemak Cili Padi Merecik 

Rempah (ground ingredients)
15 Chilli Padi
5 fresh Red Chillies
1 thumb length fresh Ginger Root
1 thumb length fresh Kunyit
1 thumb length fresh Lengkuas
1 Spanish Onion (Red)
10 Shallots (small onions)
3 cloves Garlic

Grind all the ingredients above till fine in an electric blender and set aside. This is your rempah/ground ingredients.

Ingredients:
1 Kg Chicken, cut into 8 – 12 parts
1 teaspoon Salt
1 piece fresh Tumeric Leaf - Kunyit in Malay
1 stalk fresh Kaffir Lime Leaves
2 stalks Serai
Salt, Sugar and White Pepper Powder, to taste
3-5 tablespoons Vegetable Oil
1 package of 500ml Coconut Milk 

Method:

1. Marinate the chicken pieces with salt and set aside for 15 minutes.

2. Heat oil in wok or heavy saucepan over medium heat. 

3. Stir in the ground ingredients with bruised lemongrass.

4. When rempah has absorbed all the oil, add the chicken pieces and continue to stir-fry over medium heat till chicken turned opaque and rempah is fully cooked. If the rempah is too dry and sticks to pan, add a little bit more oil.

5. Rempah is fully cooked when its colour deepens and oil is released back out. You may start sneezing with the overwhelming spicy aroma in the air.

6. After you have recomposed yourself, tear tumeric leaf and kaffir lime leaves, and add 2nd milk into the wok/pot, stir well and bring to a simmering boil.

7. Gently pour in the 1st milk and continue to simmer till gravy reaches a thick consistency, about 20-30 minutes for chicken and way lesser time for seafood (10-15 minutes).

8. Add sugar, salt and pepper according to your taste. Stir well and turn off the fire.

9. Serve with steamed or compressed rice (lontong).

Enjoy!