Chicken Malay Penang Gulai Ayam Food
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.
Provided by Guy Liddell
Categories Curries
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
AYAM PANGGANG (HONEY ROASTED MALAY STYLE CHICKEN)
Cant remember where I found this recipe from. Tried this recipe out for a dinner party once and it was pretty well-received. Bonus for being so easy to put together. I used chicken fillets and they were really quite tasty!
Provided by Cook Food Mood
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking.
- Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour.
- Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.
Nutrition Facts : Calories 64.5, Fat 3.4, SaturatedFat 0.5, Sodium 1164.4, Carbohydrate 9.2, Fiber 0.2, Sugar 8.7, Protein 0.2
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