Ayam Masak Lemak Cili Padi is a comforting Malay classic featuring tender chicken simmered in a fragrant coconut milk curry infused with fresh turmeric and fiery bird’s eye chillies. Despite its bold flavours, this dish is surprisingly simple to prepare, making it perfect for a weeknight meal when you crave something rich, spicy, and deeply satisfying.
Why You’ll Love This Recipe
This dish delivers authentic Malay flavours with minimal effort. The creamy coconut milk balances the sharp heat of bird’s eye chillies, while turmeric adds warmth and a beautiful golden hue. It requires no frying in oil, making it lighter than many traditional curries. The recipe is also flexible—you can adjust the spice level, gravy thickness, and even the cut of chicken to suit your preference. Best of all, it comes together in about 30 minutes, making it both practical and impressive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 grams bone-in, skin-on chicken pieces (thighs or drumsticks)
2 cups water or chicken stock (480 ml)
200 ml full-fat coconut milk
1 tablespoon salt, or to taste
1 teaspoon sugar
4 to 5 kaffir lime leaves, torn gently to release aroma
For the blended spice paste:
1 whole red onion, roughly chopped
3 to 4 cloves garlic
1 inch fresh ginger, sliced
1 inch fresh turmeric, sliced (or 1 teaspoon turmeric powder)
1 stalk lemongrass, white inner core only, thinly sliced
10 Thai bird’s eye chillies (adjust to taste)
2 to 3 tablespoons water (30–45 ml) for easier blending
Directions
Roughly chop the red onion, garlic, ginger, fresh turmeric (if using), and lemongrass. Place them into a blender along with the bird’s eye chillies. Add 2 to 3 tablespoons of water and blend into a smooth paste.
Transfer the blended paste into a pot over medium heat. Add the 2 cups of water or chicken stock and stir well to combine.
Add the chicken pieces into the pot. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover with a lid. Simmer for 15 to 20 minutes, or until the chicken is fully cooked and tender. Stir occasionally. If the gravy reduces too much, add a little more water to reach your preferred consistency.
Lower the heat to medium-low. Stir in the coconut milk gently and allow it to heat through without bringing it to a strong boil, as this may cause separation.
Season with salt and sugar to taste. Tear the kaffir lime leaves and add them into the curry. Simmer for another 2 to 3 minutes.
For a milder version, reduce the bird’s eye chillies to 3 to 5 pieces.
For a thicker and richer gravy, use 250 ml coconut milk and reduce the water slightly.
For a lighter, soupier version, increase the water or stock by ½ cup.
Boneless chicken can be used, but reduce the simmering time to about 12 to 15 minutes to prevent overcooking.
You can add vegetables such as long beans or cabbage during the last 5 minutes of cooking for extra texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently over low heat on the stove, stirring occasionally. Add a small splash of water if the gravy has thickened too much.
You may also reheat in the microwave in 1-minute intervals, stirring between intervals to ensure even heating.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
FAQs
Can I use turmeric powder instead of fresh turmeric?
Yes. Use 1 teaspoon of turmeric powder in place of 1 inch of fresh turmeric.
How spicy is this dish?
With 10 bird’s eye chillies, it is moderately spicy. Reduce the number for a milder version.
Can I use boneless chicken?
Yes, but shorten the cooking time to avoid drying out the meat.
Why is my coconut milk separating?
Coconut milk can separate if boiled too vigorously. Always simmer gently after adding it.
Can I make this ahead of time?
Yes. The flavours deepen after a few hours, making it ideal for meal prep.
What can I serve with Ayam Masak Lemak Cili Padi?
It pairs best with steamed white rice. You can also serve it with simple stir-fried vegetables.
Can I skip lemongrass?
Yes. While it adds fragrance, the dish will still be delicious without it.
Is it necessary to use kaffir lime leaves?
They enhance the aroma, but if unavailable, you may omit them.
Can I make this dairy-free?
The recipe is naturally dairy-free as it uses coconut milk instead of dairy cream.
How do I reduce the richness of the curry?
Increase the water or stock slightly to create a lighter consistency.
Conclusion
Ayam Masak Lemak Cili Padi is a bold yet simple Malay curry that highlights the beauty of fresh ingredients and balanced flavours. Creamy coconut milk, vibrant turmeric, and fiery chillies come together to create a dish that is both comforting and exciting. Whether you prefer it rich and thick or light and soupy, this recipe is easy to adapt and guaranteed to become a favourite in your kitchen.
A classic Malay chicken curry simmered in creamy coconut milk with fresh turmeric, lemongrass, and fiery bird’s eye chillies, delivering bold yet balanced flavours in a simple one-pot dish.
Ingredients
300 g bone-in, skin-on chicken pieces (thighs or drumsticks)
2 cups water or chicken stock (480 ml)
200 ml full-fat coconut milk
1 tablespoon salt, or to taste
1 teaspoon sugar
4–5 kaffir lime leaves, torn
For the Blended Spice Paste:
1 whole red onion, roughly chopped
3–4 cloves garlic
1 inch fresh ginger, sliced
1 inch fresh turmeric, sliced (or 1 teaspoon turmeric powder)
1 stalk lemongrass, white inner core only, sliced
10 Thai bird’s eye chillies (adjust to taste)
2–3 tablespoons water (30–45 ml)
Instructions
Blend onion, garlic, ginger, turmeric, lemongrass, bird’s eye chillies, and water into a smooth paste.
Transfer paste to a pot over medium heat. Add water or stock and stir to combine.
Add chicken pieces and bring to a gentle boil.
Reduce heat, cover, and simmer for 15–20 minutes until chicken is tender.
Lower heat to medium-low and stir in coconut milk gently. Avoid vigorous boiling.
Season with salt and sugar. Add torn kaffir lime leaves and simmer 2–3 minutes.
Turn off heat and serve hot with steamed rice.
Notes
Reduce chillies for a milder version.
Do not boil strongly after adding coconut milk to prevent separation.
Boneless chicken reduces cooking time to 12–15 minutes.
Add long beans or cabbage during final 5 minutes if desired.
Store refrigerated up to 3 days or freeze up to 2 months.
