Ayam Masak Lemak Kuning

  • 5 chicken drumsticks
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 2 turmeric leaves
  • 200ml coconut milk
  • 500ml water
  • 1 slice dried tamarind (asam keping)
  • 1 lemongrass (bottom 2/3, bruised)
  • Spice Paste - 4 shallots (peeled and sliced thinly)
  • Spice Paste - 3 cloves garlic (finely minced or crushed)
  • Spice Paste - 1cm turmeric
  • Spice Paste - 3 chilli padi (add more if preferred)


  1. Coat the chicken pieces with 1 tsp ground turmeric and salt, then set aside to marinate for 30 minutes.
  2. Crush together shallots, garlic, turmeric and chilli padi to a paste in a mortar and pestle.
  3. Heat some oil and add crushed paste, dried tamarind, lemongrass and some water into the inner pot and fry until fragrant.
  4. Add chicken pieces and stir fry for 3 minutes. Pour in the coconut milk, and add turmeric leaves then close lid and bring everything to a gentle boil.
  5. Once it starts boiling, turn off heat and transfer the inner pot into the vacuum outer pot and heat insulation cooking for 1 hour.
  6. Season with salt to taste and serve.