Craving a flavor fiesta during your period? Spice things up with Chicken Chili Padi! Crispy drumsticks coated in a fiery chili sauce simmered in a unique tamarind broth infused with aromatic spices. Savory, bold, and guaranteed to satisfy your spicy cravings! I bet you will love it.
Calling all spice lovers! Embark on a culinary adventure with Chicken a.k.a Ayam Chili Padi, a dish bursting with fiery heat, savory richness, and aromatic depth. Tender chicken drumsticks are marinated in a flavorful blend, then stir-fried with chilies, tamarind, and fragrant spices for an explosion of taste. Dive into our easy-to-follow recipe and prepare to be tantalized!
Craving Cravings: How Hormones Affect your craving
Do you love spicy food? Girls problem time, well at least for me. When I’m nearing my period, I always crave some food. Usually, it’s creamy chocolatey desserts or a savory spicy kick throughout the day, and it feels like I can’t resist them!
Have you ever experienced similar cravings around your period? Turns out, there’s science behind it! Researchers have been investigating this connection between the menstrual cycle and food cravings.
To understand this craving phenomenon better, a study by Ines Kammoun et al. (2023) explored changes in women’s eating habits throughout their menstrual cycle. The study observed one of the key findings; Increased Cravings During the Luteal Phase: The research suggests that women tend to crave more calorie-dense foods during the luteal phase (the time after ovulation and before menstruation). This is potentially linked to fluctuating hormone levels, particularly decreased insulin sensitivity in the brain region responsible for regulating hunger and metabolism. These findings offer valuable insights into the connection between the menstrual cycle and food cravings.
Now, let’s explore how this knowledge about cravings can connect to our culinary choices. As we explored, Interestingly, spicy food cravings are not uncommon during this time. The heat from chili peppers can trigger the release of endorphins, the body’s natural feel-good chemicals. This euphoric sensation might be part of the reason why some women crave spicy food during their periods. But wait, wasn’t the previous section about cravings and the menstrual cycle? You’re absolutely right!
craving something bold and flavorful? Look no further than the fiery goodness of Chicken Chili Padi, it’s a dish that satisfies your cravings while being delicious and potentially mood-booster? Let’s dig in!
Ingredients of Chicken Chili Padi
Marinated chicken
- Chicken drumsticks; These are the primary protein source, offering juicy and flavorful meat when cooked. You can also substitute other chicken cuts like thighs or breast, depending on your preference.
- Garlic grated; Adds a pungent and aromatic flavor to the chicken, enhancing its overall taste.
- Salt; Seasoning is essential for drawing out the natural flavors of the chicken and adding depth.
- Coriander powder; Contributes a warm, earthy aroma and slightly citrusy flavor to the chicken.
- Chicken powder; Enhances the chicken’s savory taste and adds umami depth.
- Baking powder; Tenderizes the chicken slightly, resulting in a softer texture.
- Cornstarch; Acts as a light coating on the chicken, aiding in browning and retaining moisture during cooking.
Stir-fry Seasoning
- Garlic and Shallot; These aromatics form the base of the dish, releasing their fragrant oils and infusing flavor into the entire dish.
- Curly chili red pepper and Curly chili green pepper; These chilies provide the signature heat of the dish. Adjust the quantity based on your desired spice level.
- Cayenne pepper; Adds an extra kick of heat to the dish. You can use Thai Bird’s Eye Chillies (Cili Padi/Cili Api) Thai Bird’s Eye Chillies are the other cornerstone ingredient for Ayam Cili Padi. It imparts a spicy kick quite unlike regular red Asian or Spur chilies, so they are not interchangeable. Adjust to your spice tolerance!
- Tamarind water; Introduces a sweet and tangy note, balancing the spiciness and adding complexity to the flavor profile. Things you can not skip in this making chicken chili padi,
- For seasoning I use Chicken powder, Salt, Pepper, Sugar, and Water; A small amount of sugar helps balance the spice and acidity, creating a more harmonious flavor profile. Seasoning essentials for adjusting the overall taste to your preference.
How to Make Chicken Chili Padi
Begin by preparing a medium bowl. Add the chicken pieces and then combine them with all the marinade ingredients: grated garlic, salt, coriander powder, chicken powder, baking powder, cornstarch, and stir-fry seasoning. Ensure everything is well mixed and coated evenly. Cover the bowl and let the chicken marinate for at least 1 hour, allowing the flavors to infuse deeply.
While the chicken marinates, you can utilize the waiting time to prepare the flavorful seasoning base. Using a food chopper or blender, roughly blend together the garlic, shallots, red and green curly chilies, and cayenne pepper (if using) until they form a coarse mixture. Set this fragrant seasoning aside for later use.
After 1 hour, heat oil in a pan over medium heat. When the oil is hot enough, carefully add the marinated chicken pieces and fry them until both sides are golden brown and cooked through. Once fried, remove the chicken from the pan and set it aside on a plate lined with paper towels to drain any excess oil.
Then, Pour a little of the frying oil, then sauté the roughly blended seasoning until fragrant.
Pour the tamarind water and seasoning mixture into the pan with the sautéed aromatics. Stir well to combine all the ingredients and ensure everything is evenly incorporated.
Reintroduce the Chicken and Cook
Now, add the previously fried chicken pieces back into the pan with the simmering sauce. Pour in the water and stir gently to combine. Bring the mixture to a simmer and cook for a few minutes, allowing the sauce to thicken slightly and reduce in volume. The chicken should be fully cooked through, and the sauce should coat it evenly.
Your delicious Malaysian Chicken Chili Padi is now ready to be served! Enjoy it hot with steamed rice or your favorite side dishes, and savor the vibrant blend of flavors and the satisfying kick of chili heat. Chilli chicken is ready to be served!
Recipe Notes;
- Adjust the amount of chili padi peppers according to your desired level of spiciness. Start with fewer and gradually add more to taste.
- If you can’t find tamarind water you can use lime or lemon juice, even rice vinegar but in a very small quantity. However, I highly recommend you use tamarind water
- You can substitute chicken with other protein options like shrimp, tofu, or tempeh.
- This dish pairs well with various vegetables like green beans, eggplant, or long beans.
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Chicken Chili Padi
Ingredients
Marinated chicken
- 5 pieces Chicken drumstick
- 5 clove Garlic grated
- 1 tsp Salt
- ½ tsp Coriander powder
- 1 tbsp Chicken powder
- 1 tsp Baking powder
- 5 tbsp Cornstarch
Stir-fry Seasoning
- 3 cloves Garlic
- 6 cloves Shallot
- 5 Curly chili red pepper
- 8 Curly chili green pepper
- 3 Cayenne pepper
- 4 tbsp Tamarind water
- 1 tsp Chicken powder
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tsp Sugar
- ⅓ cup Water
Instructions
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Prepare a medium bowl, then mix the chicken with the marinade ingredients, stir, and let it marinate for 1 hour.
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While waiting for the chicken to marinate, prepare the seasoning by roughly blending garlic, shallots, red curly chili, green curly chili, and cayenne using a chopper. Set aside.
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After 1 hour, heat oil in a pan over medium heat. Once hot, fry the chicken until both sides are golden brown, then drain and set aside the remaining frying oil.
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Pour a little of the frying oil, then sauté the roughly blended seasoning until fragrant.
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Pour tamarind water and seasoning, then stir until well combined.
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Add the previously fried chicken, then pour water. Stir and cook until the water reduces and the seasoning is absorbed.
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Chilli chicken is ready to be served!
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