Chicken Malay Penang (Gulai Ayam) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. Ingredients:
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 |
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.
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