Malaysian Coconut curry (Lemak)

Name: Malaysian Coconut curry (Lemak)
Total time: 2700 s
Yield: 4 person
Cuisine: Pakistani
Ingredients: 1 medium sized onion; 8-9 red button chilies or long dry chilies; 10-12 green chilies; 1 clove garlic; 3/4 tsp turmeric powder; 1 1/2 tsp salt or to taste; 1 tin coconut milk; leaves Lemon tree; Lemon grass (optional); 1 chicken cube; 2 tbs lemon juice or half big lemon; Few tamarind seeds (soak in hot water)

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Are you getting bored with daal or our traditional curries? If yes, then its good pair with white rice. It is spicy because of a lot of chilies, savourish because of asam jawa ( tamarind) and sweetness comes from coconut milk.
We used to have this Malaysian curry ( lemak Ayam - coconut curry with Chicken) in lunch. Behind our office there is a small restaurant who serves malay food. We need to be there before 1 otherwise, the curries, fish and chicken all get finished. I was missing that food and was thinking to make it here. I called my sister in law, get the recipe and made it. Such a beautiful memories of mine attached with this.
Malay people used to make it in chicken, prawns and fish. Or some time without it. I also made it without any meat because I made Sambhal fish with it.

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

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Ingredients

45 mins

4 person

1medium sized onion
8-9red button chilies or long dry chilies
10-12green chilies
1 clovegarlic
3/4 tspturmeric powder
1 1/2 tspsalt or to taste
1 tincoconut milk
leavesLemon tree
Lemon grass (optional)
1chicken cube
2 tbslemon juice or half big lemon
Few tamarind seeds (soak in hot water)

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Steps

45 mins

1

Roast Red button chilies in pan.
2

Take onion, green chilies, roasted red button chilies. Garlic clove, turmeric and salt. Blend altogether.
3

Make a paste, it is going to be dry add some water, blend it again. Make sure it blends well.
4

Take lemon tree leaves. Pour oil in pot and add leaves fry for few seconds and add the paste. Fry it properly. Then add 2-3 glass of water and cook on high flame
5

Squeeze a lemon (about 2-3 tbs) and add chicken cube in it. Stir it for a while. Add tamarind pulp to give savourish taste and balance the taste of spiciness.
6

Add coconut milk in curry and stir it again. Make the flame on medium and cook it for 15-20 mins. Check the consistency now and then, if its too thick, add water and cook more.
7

The watery texture turn to creamy texture it means it is done. It shouldn’t be so thick.
8

Enjoy your curry with fried fish and rice.
You can add chicken also. Next time I will share it with chicken.