The specialty from Negeri Sembilan, Malaysia is the yellow curry as known as masak lemak cili padi, which is spicy rich yellow coconut gravy that is cooked with bird's eyes chilies. While this dish uses chicken, it can be substituted with beefs, muttons, crabs, prawns or a firm white fish.
Ingredients:
500 g chicken - cut into small pieces
3 potatoes - cut into wedges (optional, substitute with tomatoes for fish)
1 teaspoon salt
2 pieces asam keping (dried tamarind slices)
250ml thick coconut milk
500ml thin coconut milk
1 turmeric leaf
1 stalk lemon grass
Salt to taste
Spice Blend:
20 bird's eyes chillies
2 cm ginger
2 cm tumeric root
8 shallots
2 cloves garlic
Blend all the spice ingredients until fine.
Cooking method :
Rub the chicken pieces with salt and let marinate for 10 minutes.
Stir in the ground ingredients with potatoes, asam keping, torn tumeric leaf, lemon grass and thin coconut milk into a pot and bring to a slow boil.
Add chicken pieces and simmer until the gravy thickens. Add thick coconut milk and salt to taste.
Serve with plain boiled or steamed rice.
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