Malaysian Spicy Bird’s Eye Chili Coconut Chicken

This fiery Malaysian classic combines tender chicken with a rich, creamy coconut milk sauce loaded with bird's eye chilies and aromatic herbs. The dish hails from the Malay heartland, where the name literally translates to 'cooked rich with bird's eye chili.' It is traditionally served with steamed white rice to balance the intense heat and the cooling richness of the coconut.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 16 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 4 gSugar
• 36 gProtein
• 620 mgSodium
• 720 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the spice paste

• 15-20 fresh bird's eye chilies (cili api), stems removed
• 8 red shallots, peeled
• 4 garlic cloves, peeled
• 1 inch fresh ginger, sliced
• 1 inch fresh turmeric, sliced (or 1 tsp turmeric powder)
• 1 stalk lemongrass, thinly sliced
• 1 tbsp toasted shrimp paste (belacan)
• 3 tbsp water, to blend

For the chicken and sauce

• 1 kg bone-in chicken thighs and drumsticks, cut into serving pieces
• 2 tbsp vegetable oil
• 2 cups (480 ml) thick coconut milk
• 1 cup (240 ml) water
• 8 kaffir lime leaves, torn
• 1 tbsp tamarind paste mixed with 2 tbsp water
• 1 tsp sugar
• 1 tsp salt, or to taste

For finishing and serving

• 1 small onion, sliced
• 1 medium tomato, quartered (optional)
• 1 cup fresh daun kesum (Vietnamese mint) or laksa leaves, packed
• Lime wedges, for serving
• Steamed jasmine rice, to serve

Directions

1. Combine bird's eye chilies, shallots, garlic, ginger, turmeric, lemongrass, and toasted belacan in a blender. Add the 3 tablespoons of water and blend into a coarse paste, adding a splash more water if needed.
2. Heat the vegetable oil in a heavy pot or wok over medium heat. Add the spice paste and sauté for 4 to 5 minutes until fragrant and the oil begins to separate from the paste.
3. Add the chicken pieces and stir well to coat. Cook for 5 to 6 minutes, turning occasionally, until the chicken turns opaque on all sides.
4. Pour in the coconut milk and water, then add the torn kaffir lime leaves, tamarind liquid, sugar, and salt. Stir to combine and bring to a gentle simmer.
5. Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened to a rich, creamy consistency. Do not let it boil vigorously or the coconut milk may split.
6. Stir in the sliced onion and quartered tomato, if using, and cook for another 2 minutes until just softened but still slightly crisp.
7. Remove from heat and fold in the fresh daun kesum leaves, allowing them to wilt gently in the residual heat.
8. Taste and adjust seasoning with more salt or a pinch of sugar if needed. Serve immediately with steamed jasmine rice and lime wedges.

Cook’s Notes

• Adjust the number of chilies to your heat tolerance; 15 chilies will be very spicy, while 8 gives a medium heat with plenty of flavor.
• Always toast belacan over an open flame or in a dry pan before using to unlock its deep, smoky aroma.
• Keep the heat low once the coconut milk is added; a rolling boil will cause the sauce to split and turn oily.
• Freshly pressed coconut milk gives the best texture and flavor, but two cans of full-fat coconut milk work well as a substitute.
• If you cannot find daun kesum (laksa leaves), substitute with a handful of Thai basil for a similar fragrant finish.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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