Spicy chilli chicken recipe (Ayam Pangang)

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Rating:

5/ 5 stars 10 Votes
  • Cuisine: Malaysian

As cooked by Meribe Jaman, born in Cocos Island but who came to Australia in 1974. Meribe is part of the Cocos-Malay community of Geraldton, WA.

Ingredients

2 tablespoons coriander seeds
1 tablespoon fennel seeds
1 tablespoon tamarind paste
1 teaspoon ground turmeric
2 teaspoons belacan (shrimp paste)
6 cloves garlic
1 brown onion
A generous handful of large red dried chillies soaked for a few seconds in hot water
pinch of salt
6 candlenuts
1 1/2 cups water
2 whole chickens, jointed or 2 kilos chicken pieces with bones
Oil
400 mls coconut milk
1 lemon

Preparation

Blend the coriander seeds, fennel seeds, tamarind paste, turmeric, belacan, garlic, onion, soaked dried chillies, salt and candlenuts to a thick paste, adding the water to make it smooth. Cook the paste in a large wide pan with a little oil until aromatic and then add the chicken pieces and coconut milk, reserving about 100 ml to add at the end. Cook until the chicken is tender (about 1/2 hour), add the coconut milk and lemon juice and serve with steamed rice.


If you enjoyed this Spicy chilli chicken recipe (Ayam Pangang) then browse more Malaysian recipes, curry recipes, meat recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

   
18 Oct 2008 11:53 AEST
Denise Maguire
St Marys
Yum
Have been making this ever since I saw it on TV - definitely a favourite. Quick, easy, cheap & yummy!
Agree(8 people agree)
Disagree(0 people disagree)
15 Oct 2008 05:08 AEST
Olwyn McKinnon
Nambucca Heads
Wow
Has definitely developed into a favourite dish particularly when drumsticks or thighs are cheap. Can't buy candle nuts so substitute Brazil nuts or cashews. Adjust chilies to suit but hotter the better
Agree(9 people agree)
Disagree(0 people disagree)

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