Chicken Malay Penang Gulai Ayam Recipes

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Steps:

• Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
• Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
• Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

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.

AYAM BALI (BALINESE CHICKEN)

Steps:

• Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste.
• Heat the oil in a large skillet over high heat and saute the chicken until golden brown, 2 to 3 minutes.
• Add the blended mixture and cook uncovered for 2 to 3 minutes, stirring constantly.
• Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes.
• Garnish with toasted cashews.