Ayam Lemak Cili Padi

A 'kampung' dish which is my husband's favourite dish. This is the 1st time I'm cooking it but it is well-received by the husband. He told me to add more chilli padi the next time I cook this dish. Coming from someone who can't take spicy food that well, one would have guess that my dish is really mild, not spicy. So, do take your own initiative - minus and plus those ingredients, suit to ur tastebuds. :D


Ingredients :

500gm chicken (I used about half of the big packet, bought from ShengShiong)
4 medium onions
3 cloves of garlic
about 21/2 inch tumeric (I used about 2 tsp of tumeric powder instead)
3 red chillies
10 Chilli padi
1 cup of coconut milk mix with water (I used 'Kara' coconut milk)
1 cup of condensed milk (carnation brand for me)
Daun kunyit and daun limau
asam keping, abt 2 pcs
serai, bruised
a small piece of belacan (just a small piece, about 1/10)
3 cups of water
oil for cooking
Salt and sugar to taste

Directions : Pound the onions, garlic, tumeric, red chilles and chilli padi. (I used blender, though. It will taste better pounded, of course). Heat the oil. put the pounded ingredients in. fry till fragrant.Mix the belacan with a little water and blend well. Put it in the pot. fry till fragrant together with the pounded ingredients. When fragrant, pour the coconut milk in with the condensed milk. put the asam keping and daun kunyit and daun limau in. put the bruised serai.Then, placed the chicken in. half close the lid of the pan/wok/pot. Let the gravy thickens. When it thickens, pour the 3 cups of water. Add some salt and sugar to taste. Stir well, and let the gravy thickens. Serve with hot rice. :)