Chicken Malay Penang (Gulai Ayam)

"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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Ready In:
1hr 30mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

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

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Reviews

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

Since becoming laid off, I have become a mean Thai chef - shocking my wife in the process, who believed I burnt boiled eggs...
 
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