Chicken Malay Penang (Gulai Ayam)

Recipe by Guy Liddell
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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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