Chicken with Coconut Gravy ( Ayam Masak Lemak Cili Padi)

This is another form of curry that you can take with rice. The main ingredients are coconut milk and cili padi, some small fresh green chillies that you can get at any Asian stores. The more chillies you put, the hotter it will become, therefore be careful on how many chillies you would like to add in your curry. If you prefer a milder version, you can substitute the small fresh green chillies with the big fresh red or green chillies instead.

Ingredients
8 parts of chicken
500 liter coconut milk
1 tumeric leaf, thinly sliced
salt, to taste

Pounded/Blended Ingredients
4-6 small fresh green chillies or cili padi
4 shallots

1 big onion
1 lemon grass
1 inch galangal

Methods
1. In a pot, put the chicken and the rest of the pounded/blended ingredients together with the coconut milk, tumeric leaf and salt.
2. Heat the pot and stir all ingredients until the chicken is cooked. If the gravy becomes too thick while in the stirring process, add some water and continue stirring until you get the desired consistency.
3. Do not stop stirring until the chicken is cooked to avoid the coconut milk from breaking.
4. When the chicken is ready and you have achieved the desired consistency, serve in a serving plate with rice.


serves 3-6 people