Pan Fried Chicken Breast with Creamy Red Palm Oil Asam Pedas


  • 2 chicken breasts, rub with salt and pepper
  • 1 torch ginger flower, roughly cut
  • palm oil for pan frying
  • 1 cup of tamarind water
  • 1 cup of coconut milk
  • 1 tbsp fish granules
  • pinch of salt and pepper
  • pinch of brown sugar
  • Springs of coriander to garnish
  • 2 tbsp red palm oil to fry the spice paste

For paste

  • 20 dried chillies – deseeded, soaked in hot water until soft then drained
  • 3 onions – roughly chopped
  • 7 cloves of garlic
  • 2 inches fresh turmeric / 3tsp turmeric powder
  • 1 inch fresh ginger


  1. Blend all paste ingredients with some water
  2. Heat red palm oil in a pan. Fry the spice paste and stir occasionally. Pour in some water if necessary
  3. Put in ginger flower and tamarind water and bring it to the boil. Add salt, pepper, and brown sugar
  4. Pour in coconut milk and simmer gently to thicken. Season with salt, pepper and fish granules. When cooked, take it off the heat and blend it until smooth. Sieve.
  5. Heat palm oil and pan-fry the chicken breast for a few minutes on each side to get the browning evenly. Lower the flame to medium low and continue pan frying the chicken breast until just thoroughly cooked. Cool and slice.
  6. Pour on chicken garnished with springs of coriander.