Ayam Gulai Recipes

GULAI AYAM PADANG - PADANG CHICKEN CURRY

Steps:

• Prepare spice paste: Use a food processor or a mortar and pestle to grind garlic, shallot, red chilies, ginger, galangal, and candlenuts into a smooth paste.
• Sauté spices and aromatics: Heat 2 tablespoons of oil in a wok over medium heat and sauté spice paste, bruised lemongrass, kaffir lime leaves, cinnamon, smashed cardamom, cloves, star anise, coriander, cumin, and turmeric. Stir until fragrant, about 5 minutes.
• Sauté chicken: Add chicken to the wok and stir to coat with the spices. Cook until the chicken is no longer pink.
• Add seasonings and water: Add salt, coconut palm sugar, tamarind, and water. Mix and cook until boiling. Reduce the heat to a simmer, cover, and cook for 30 minutes, or until the chicken is soft and tender.
• Add coconut milk: Stir in coconut milk and continue simmering for another 15 minutes. Turn off the heat, and serve the chicken curry with steamed white rice.

CHICKEN MALAY PENANG (GULAI AYAM)

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.