Shix Cooks: Ayam masak kelantan

This chicken dish is a pansy version of lemak chili padi (chicken in a curry of creamy birds eye chili).  Nicely spiced with just enough heat to prevent the dish from being overly rich. 

Cooking time: 45 min

Prep time: 10 min

Ingredients:

3 tbsp oil

10 cloves shallots

3 cloves garlic

1 inch ginger 

5 red chillies

1 lemongrass

1 tumeric leaf

Approx 700 g chicken (1/2 a whole chicken or 8 pcs chicken wings)

100ml coconut milk

100 ml water

Method:

In a pot, heat up the oil. 

In a food processor, blitz the garlic, shallot, ginger and chillies and put it in the oil. 

While the paste is frying, take only the lower half of the lemongrass and bruise it. 

Then, thinly slice the tumeric leaf. 

Place the lemongrass and tumeric leaf in the pot and let everything fry for about 10 mins. 

Once everything is fragrantly frying, add in the chicken. Mix then cover the pot. Let it cook for 20 min. 

Add in the coconut and water and let everything simmer for 10 mins. 

Lastly, add some salt to taste. 

Stir it well and we're done!