Ayam Masak Lemak Cili Api Nogori by @chefamirgani

≈ 45 min

4 servings

🌶️

20

Bird's eye chili

🫙

15 g

Fresh turmeric

🍗

500 g

Chicken

🥥

240 ml

Thin coconut milk

🥥

240 ml

Thick coconut milk

🌿

1 stalk

Lemongrass

2 slices

Asam gelugor

🧂

1.5 g

Salt

  1. Wash

    Wash 20 bird's eye chilies and 15 g fresh turmeric, then roughly chop the turmeric.

  2. Pound

    Pound the bird's eye chilies and fresh turmeric into a coarse paste using a mortar and pestle.

  3. Cut

    Cut 1 stalk lemongrass into short sections and lightly bruise it with the pestle.

  4. Heat

    Heat a pot over medium heat and cook 500 g chicken pieces without oil until their juices are released.

  5. Add

    Add the bruised lemongrass and pounded chili-turmeric paste to the chicken, then stir until the chicken is evenly coated.

  6. Pour

    Pour in 240 ml thin coconut milk and bring the mixture to a gentle simmer.

  7. Simmer

    Simmer gently for about 15 minutes, stirring occasionally, until the chicken is partly cooked.

  8. Add

    Add 240 ml thick coconut milk and 2 asam gelugor slices, then stir gently to combine.

  9. Season

    Season with about 1.5 g salt and simmer on low heat for 10 to 15 minutes until the chicken is cooked through.

  10. Boil

    Keep the gravy below a vigorous boil to prevent the coconut milk from splitting, then serve hot in a bowl.

Ayam Masak Lemak Cili Api Nogori by @chefamirgani

≈ 45 min

4 servings

🌶️

20

Bird's eye chili

🫙

15 g

Fresh turmeric

🍗

500 g

Chicken

🥥

240 ml

Thin coconut milk

🥥

240 ml

Thick coconut milk

🌿

1 stalk

Lemongrass

2 slices

Asam gelugor

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/10

    Wash 20 bird's eye chilies and 15 g fresh turmeric, then roughly chop the turmeric.

    🌶️bird's eye chilies
    🫙fresh turmeric
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Pound the bird's eye chilies and fresh turmeric into a coarse paste using a mortar and pestle.

    🌶️bird's eye chilies
    🫙fresh turmeric
    ✨mortar and pestle

  3. Step 3/10

    Cut 1 stalk lemongrass into short sections and lightly bruise it with the pestle.

    🌿lemongrass
    🔪chef's knife
    🪵cutting board
    ✨mortar and pestle

  4. Step 4/10

    Heat a pot over medium heat and cook 500 g chicken pieces without oil until their juices are released.

    🍗chicken
    🥄wooden spoon

  5. Step 5/10

    Add the bruised lemongrass and pounded chili-turmeric paste to the chicken, then stir until the chicken is evenly coated.

    🍗chicken
    🌿lemongrass
    🌶️bird's eye chilies
    🫙fresh turmeric
    🥄wooden spoon

  6. Step 6/10

    Pour in 240 ml thin coconut milk and bring the mixture to a gentle simmer.

    🥥thin coconut milk
    🥄measuring cup
    🥄wooden spoon

  7. Step 7/10

    Simmer gently for about 15 minutes, stirring occasionally, until the chicken is partly cooked.

    🍗chicken
    🥥thin coconut milk
    🥄wooden spoon

  8. Step 8/10

    Add 240 ml thick coconut milk and 2 asam gelugor slices, then stir gently to combine.

    🥥thick coconut milk
    asam gelugor slices
    🥄measuring cup
    🥄wooden spoon

  9. Step 9/10

    Season with about 1.5 g salt and simmer on low heat for 10 to 15 minutes until the chicken is cooked through.

    🧂salt
    🍗chicken
    🥄wooden spoon

  10. Step 10/10

    Keep the gravy below a vigorous boil to prevent the coconut milk from splitting, then serve hot in a bowl.

    🥥thick coconut milk
    🍗chicken
    🥄wooden spoon
    🥣serving bowl

Composition

Ingredients

Types

Spices, Meat, Poultry, Coconut products, Herbs, Seasonings

Ingredients

Bird's eye chili, Fresh turmeric, Chicken, Thin coconut milk, Thick coconut milk, Lemongrass, Asam gelugor, Salt

Notes

Chicken (half a chicken), Salt (to taste)

Allergens

Coconut

Dietetics

Dietary regimen

Ketogenic, Low carbohydrate, Gluten-free, Dairy-free

Calories

440 kcal

Macro nutrients

Protein: 31g, Total fat: 31g, Saturated fat: 22g, Carbohydrates: 9g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 390mg, Potassium: 620mg, Iron: 2.2mg, Calcium: 58mg

Vitamins

Vitamin A: 245mcg, Vitamin C: 33mg, Vitamin B6: 0.6mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mortar and pestle, chef's knife, cutting board, wooden spoon, measuring cup, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Creamy, Tender, Silky, Juicy

Flavors

Spicy, Rich, Creamy, Savory, Tangy, Earthy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat gently to avoid splitting the coconut gravy)