Ayam Masak Minang

This is spicy yet deliciously rich curry which is made even more fragrant with the addition of turmeric leaves and kafir lime leaves.

9/8/20231 min read


1 chicken (cut into medium sizes)
1 stalk turmeric leave
2 kafir lime leaves
200 ml coconut cream
1 piece asam gelugor (dried tamarind slice)
Salt to taste
1 tbs chopped palm sugar
For the spice paste
1 in galangal
1 in ginger
2 big onions
4 garlic
4 candlenuts
15 dried chilis (soaked in hot water & deseeded)
3 stalks lemon grass


1. Blend all the ingredients to make a fine spice paste.
2. Heat some vegetable and fry the spice paste for 3-4 minutes until fragrant.
3. Add chicken pieces and stir to mix.
4. Add some water, cover and simmer over low heat for 20 minutes.
5. Stir in asam gelugor (tamarind), shredded turmeric leave, kaffir lime leaves, palm sugar and salt.
6. Stir in coconut cream, give it a good stir and simmer for another five minutes.
7. Serve over steamed rice.