Ayam Serai Kasturi



1.2kg chicken pieces

6 nos calamansi (juiced)

2 stalk lemongrass (white part only, flattened)

3 pieces kaffir lime leaves (cut into pieces)

2/3 cup evaporated milk

2/3 cup water

Adequate cooking oil for pan-frying


½ tsp turmeric powder

½ tsp salt

Blended ingredients:

8 red chillies

2 red bird’s eye chillies

6 shallots (peeled)

4 cloves garlic (peeled)

2 stalk lemongrass (white part only)

2 candlenuts

1-inch galangal

1-inch young ginger

1/2-inch turmeric


1 tbsp sugar

½ tsp salt


Cilantro leaves


Red bird’s eye chillies

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken pieces.
  2. Marinate the chicken pieces with turmeric powder and salt. Set aside.
  3. Heat up a non-stick skillet with adequate cooking oil for pan-frying.
  4. Pan-fry the marinated chicken pieces until lightly golden on all sides. Remove, drained and set aside.
  5. Leave 3 tbsp of cooking oil in the skillet. Saute the blended ingredients, flattened lemongrass and kaffir lime leaves until fragrant.
  6. Add in chicken pieces, water and evaporated milk. Bring to a boil and continue to simmer until the sauce become thicken.
  7. Add in seasonings and calamansi juice. Stir to combine.
  8. Dish out to a serving bowl, garnish with some cilantro leaves, calamansi and red bird’s eye chillies. Serve.

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