Ayam Cili Santan
Tender chicken simmered in a fragrant, spicy chili coconut milk sauce. Golden from turmeric, creamy from santan, and packed with Malaysian flavor. Perfect with steamed rice.
Equipment
- 1 | Blender | for coarse chili paste
- 1 | Wide pan or wok |
- 1 | Wooden spatula |
- 1 | Mixing bowl |
Ingredients
- 1 | kg | chicken pieces | thighs and drumsticks
- 1 | tbsp | turmeric powder |
- 1 | tsp | salt |
- 10 | | red chilies |
- 8 | | green bird’s eye chilies |
- 4 | | shallots |
- 4 | cloves | garlic |
- 2 | tbsp | cooking oil |
- 1 | tsp | mushroom seasoning |
- 200 | ml | thick coconut milk |
- 100 | ml | water |
- 1 | handful | fresh coriander leaves |
- | | extra whole green chilies | optional
Instructions
- Season chicken pieces with turmeric powder and salt until evenly coated.
- Blend red chilies, green bird’s eye chilies, shallots, and garlic into a coarse paste.
- Heat oil in a wide pan over medium heat.
- Sauté the chili paste until fragrant and oil separates.
- Add water and mushroom seasoning; stir well.
- Pour in coconut milk and mix into a creamy sauce.
- Add seasoned chicken, cover, and simmer until fully cooked and sauce thickens.
- Garnish with fresh coriander leaves and serve hot.
- Tip: Keep heat moderate after adding coconut milk to prevent splitting.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of water if needed.
For milder heat, reduce or seed the bird’s eye chilies.
Freezes well for up to 1 month; thaw overnight before reheating.
Reheat gently on the stove with a splash of water if needed.
For milder heat, reduce or seed the bird’s eye chilies.
Freezes well for up to 1 month; thaw overnight before reheating.