Asian Dishes, Poultry
Chicken in Spicy Coconut Cream

I posted this many many years ago as one of the first few posts. This is Malay comfort food cooking because it has all the elements that we love – spicy, tangy and creamy.

I made this again recently because I had just bought these small bird’s eyes chillies that are actually quite hard to find here. These smaller versions are found easily in Malaysia and other parts of Southeast Asia, but the only kinds of bird’s eye chillies that we can find in supermarkets are the longish Thai ones.

These small ones pack a punch but the best part is you can eat them whole without realising as you put a spoonful of rice, chicken and gravy. 😅

Start by blending an onion, three cloves of garlic, a handful of bird’s eyes chilli and fresh turmeric till fine or semi-fine. For last night’s version, I chose Super fine.
Fry in oil till fragrant. Throw in two smashed lemongrass. Add water, and chicken pieces. Let it simmer till chicken is cooked.
Once chicken is cooked add a packet of coconut cream (200g) and aromatic leaves like kaffir lime leaves and turmeric leaves. Add assam pieces (tamarind fruit). Season with salt. And that is it.

The flavour is super hot, tangy (from the tamarind) and creamy (from the coconut). Eat with hot rice and a side of stir fried greens and you’re set to go. 😃

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