Greg's Ayam lemak
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Ayam lemak literally means "chicken cooked with coconut", and it doesn't really count as a curry. This particular recipe is derived from something I found in an Australian Women's Weekly cookbook, freed of Australianisms. As I have modified it, it has a nice, creamy sauce and tastes good with nasi lemak.


quantity       ingredient       step
20 g       garlic       1
20 g       ginger       1
200 g       onions       1
60 g       cooking oil       1
2 g       cinnamon       2
0.7 g       cloves       2
2 g       star anise       2
2.5g       black pepper       2
10 g       turmeric powder       2
5 g       chili powder       2
400 ml       tomatoes       3
1 kg       boneless chicken thighs       4
400 ml       coconut milk       5
little       water       5
20 g       salt       5


  1. Finely mince the onions, ginger and garlic in a blender with the oil. There's plenty of oil here, since it'll be needed for frying later on. Don't clean the blender yet; you'll need it for step 4. Fry gently until the paste starts to dry out (the oil will separate), about 10 minutes.
  2. While the onion paste is frying, grind the whole spices in a spice grinder. When the oil separates from the onion, add the spices, turmeric and chili powder and mix well. Cook for another 3 or 4 minutes.
  3. Puree the tomatoes in the blender.
  4. Cut the meat into pieces about 80 g in weight, roughly half a thigh.
  5. Add the meat and mix in well. Add tomatoes and coconut milk to barely cover and the salt. Add additional water if necessary. Bring to the boil and simmer until nearly cooked, about 45 minutes.


Serving size is one piece of chicken and about 100 ml of gravy. I freeze the meat with equal quantities of gravy, so it just needs to be warmed up in a microwave oven.

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