Ayam Limau Purut (Chicken Braised In Kaffir Lime Leaves)

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  • Serves: 4
  • Prep Time:
  • Cook Time:
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2 medium potatoes (cut into cubes)

150gm Baba’s Meat Curry Powder

Salt & Sugar To Taste

200ml cooking oil (for frying paste)

Chilli paste

50gm buah keras (candle nut)

50gm Red Chilli

1 tsp turmeric powder

30g lengkuas (galangal)

5 nos shallots peeled

10 nos garlic peeled

1 stalk lemongrass, bashed
(Grind the above, except lemongrass, into a fine paste.)

5 limau purut leaves (remove stalk and tear leaves up roughly)

50ml coconut milk


  1. Wash the chicken and drain dry. Marinate it with 1 tablespoon of curry powder and salt for a while.
  2. Deep-fry potatoes till half-cooked. Set it aside.
  3. Heat Corningware Retroflam Wok Pan and add oil. When it turns hot, add chilli paste mix and fry over low heat for about 5 minutes then remaining curry powder till oil emerges. Put in the chicken and fry till the pieces are well coated with chilli paste and potato.
  4. Add water slowly and bring curry to a boil. Lower heat and simmer, add salt and sugar to taste.
  5. Add thick coconut milk and bring to a boil. Dish out and serve.