RECIPE: CHICKEN AND BUK CHOY COOKED IN COCONUT CREAM WITH CHILLIES AND TURMERIC (AYAM DAN SAYUR MASAK LEMAK CILI API DENGAN KUNYIT)

A really simple dish to cook and goes beautifully with any sambals or fried fresh or dried fish. I was so impressed with the GOLDEN FRAGRANT CRABS that I decided to make GOLDEN FRAGRANT FRIED EGGS to serve with this dish. The recipe for the eggs is in the next post.


Ingredients – serves 6

1 bunch buk choy – cut to desired length (see my GLOSSARY post on BUK CHOY)
500 g chicken thighs or breast – cut into large cubes
3 cloves garlic – minced
1 large onion – sliced
5 to 8 bird’s eye chillies – sliced or pounded
½ tsp turmeric powder or half inch fresh turmeric pounded
½ tin coconut milk (see my GLOSSARY post on COCONUT MILK and also my post on COCONUT SCRAPER in GADGETS AND UTENSILS)
½ to 1 tin of water (measure using the coconut tin)
Salt to taste

Method

Heat some oil in a pot and saute the garlic for 30 secs. Next add in the chicken and the onions and saute until the chicken is nearly cooked. This should take around 4 to 5 mins. Add in the chillies and cook for a min.

Next add in the vegetables and cook for another min. Add in the coconut milk, water and turmeric. Stir constantly over medium low heat until the coconut milk starts to boil. Simmer for a min, add seasoning, lift and serve hot with rice and side dishes such fried fish, sambals such as SQUID SAMBAL or GOLDEN FRAGRANT FRIED EGGS.