Chicken Malay Penang (Gulai Ayam)

Submitted by Guy Liddell

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 whole chicken, cut into pieces or 12 skinless chicken thighs
• 44.37 ml oil (for cooking)
• 236.59 ml thin coconut milk
• 118.29 ml thick coconut milk
• 3 stalk 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 clove garlic
• 6 candlenuts (kemiri nuts)
• 14.79 ml coriander powder
• 14.79 ml cumin powder
• 4.92 ml fennel
• 1 inch cinnamon stick
• 4.92 ml turmeric powder
• salt

directions

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

Reviews

[micnicolaus]

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