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    You are in: Home / Recipes / Chicken Malay Penang (Gulai Ayam) Recipe
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    Chicken Malay Penang (Gulai Ayam)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    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.

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    Units: US | Metric


    1. 1
      Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
    2. 2
      Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.
    3. 3
      Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant.
    4. 4
      Add dry spices and fry, stirring occasionally for another 2 minutes.
    5. 5
      Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
    6. 6
      Add thin coconut milk and salt.
    7. 7
      Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.
    8. 8
      (Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes.
    9. 9
      Serve with rice.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on June 25, 2002


      A total knock out. Straightforward to make and a pleasure to eat. I feel sorry for all those chickens!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:



    fresh ginger


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