Chicken Malay Penang Gulai Ayam Recipes

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.

GULAI AYAM (MALAY CHICKEN CURRY)

GULAI AYAM (MALAY CHICKEN CURRY) image

Categories Chicken Stir-Fry

Number Of Ingredients 18

Ingredients

Ingredients:
1 whole chicken, cut into pieces, or 12 pieces skinless chicken thighs
3 Tbsp oil for cooking
1 cup thin coconut milk
½ cup thick coconut milk
3 stalks lemon grass, bruised
15 shallots
10 dried chillies, 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 Tbsp coriander powder
1 Tbsp cummin powder
1 tsp fennel
1 inch stick cinnamon
1 tsp turmeric powder
salt to taste

Steps:

Method: 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. Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened. (Approximately 20 minutes) 7. Add thick coconut milk and cook for 2 - 3 minutes. 8. Serve with rice.

AYAM PANGGANG (HONEY ROASTED MALAY STYLE CHICKEN)

Ayam Panggang (Honey Roasted Malay Style Chicken) image

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

Ingredients

8 chicken pieces
1 tablespoon dried coriander
1/2 teaspoon black pepper
2 teaspoons gingerroot, finely grated
1 tablespoon light soya sauce
2 tablespoons honey
2 teaspoons salt
1 tablespoon olive oil

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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