1 hr 30 mins
Guy Liddell's Note:
A good standard chicken curry. The secret to the curry is the 'rempah' or wet paste made from a multitude of fresh herbs and spices. Use this as a base recipe and then add extra chillies if you want it hotter the next time.
My Private Note
Units: US | Metric
- 1 whole chicken, cut into pieces or 12 skinless chicken thighs
- 3 tablespoons oil (for cooking)
- 1 cup thin coconut milk
- 1/2 cup thick coconut milk
- 3 stalks lemongrass, bruised
- 15 shallots
- 10 dried chilies, soaked in hot water for 20 minutes or until soft
- 1 inch galangal
- 1 inch fresh ginger
- 4 cloves garlic
- 6 candlenuts (kemiri nuts)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon fennel
- 1 inch cinnamon stick
- 1 teaspoon turmeric powder
- 1Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
- 2Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.
- 3Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant.
- 4Add dry spices and fry, stirring occasionally for another 2 minutes.
- 5Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
- 6Add thin coconut milk and salt.
- 7Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.
- 8(Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes.
- 9Serve with rice.
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Nutritional Facts for Chicken Malay Penang (Gulai Ayam)
Serving Size: 1 (271 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 823.1
- Calories from Fat 571
- Total Fat 63.4 g
- Saturated Fat 27.3 g
- Cholesterol 172.5 mg
- Sodium 186.5 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 0.7 g
- Sugars 0.6 g
- Protein 47.1 g
The following items or measurements are not included: