Gulai Ayam Malay Chicken Curry Food

AYAM GULAI

Ayam Gulai image

If you have a hankering for curry chicken, this is the quintessential dish. Originating from Indonesia with variations in Malaysia and Singapore, the Gulai Ayam is an aromatic curry that is deceptively easy and quick to make. First -the rempah, or spice paste, which a blend of Southeast Asian spices and herbs that is fried quickly until fragrant. Then toss in the chicken, lemongrass, add coconut milk, simmer till the gravy thickens and ta-dah! Serve with rice or bread.

Provided by Asian Food Network

Yield Serves 4 people

Number Of Ingredients 16

Ingredients

1 whole chicken (cut into 12 parts)
3 tbsp vegetable oil
250 cc santan cair
125 cc coconut milk
1 tbsp Coriander
3 stalks lemongrass (bruised)
1 tsp fennel
fried shallots (for garnish)
1 tbsp cumin
1 tsp turmeric
spice paste: 15 shallots (sliced)
10 red chilies (soak in hot water for 20 minutes and set a side)
1 galangal (finger size)
1 ginger
6 candlenut (stir fried)
salt to taste

Steps:

Blend & fry paste. Cut shallots in quarters, slice ginger and galangal, mince garlic then blend shallots, chilies, ginger, galangal, garlic and candlenuts until smooth. Add oil as necessary to keep the blender going. In a small bowl, add 1 tbsp coriander powder, 1 tbsp cumin, 1 tsp fennel and 1 tsp turmeric powder. Combine in blender and set aside.Heat 2 tbsp of vegetable oil in pan and fry chili paste for 2-3 minutes until fragrant.
Cook chicken and simmer. Add spice paste continue to fry, stirring occasionally for another 2 minutes. Add chicken pieces and lemongrass and cook, stirring frequently. Add thin coconut milk and salt to taste .Simmer uncovered for about 20 minutes, stirring from time to time until chicken is tender and gravy has thickened. Add thick coconut milk and cook for 2-3 minutes. Remove from heat.

CHICKEN MALAY PENANG (GULAI AYAM)

Chicken Malay Penang (Gulai Ayam) image

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

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

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.

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