Gulai Ayam Malay Chicken Curry Recipes

AYAM GULAI

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.

MALAYSIAN STYLE CHICKEN CURRY (KARI AYAM)

Steps:

• In a food processor combine all Spice Paste ingredients, process until it becomes a paste. Add chilli seeds to adjust to the hotness you want.
• Place spice paste in a covered jar and let the flavours mature for at least a day.
• In a bowl combine spice paste and chicken then let it marinate for not more than 30 minutes.
• Heat oil in a big wok then sauté cinnamon stick, star anise, cloves, green cardamoms and curry leaves, stir fry until fragrant.
• Add the marinated chicken together with all of its marinade and fry on low heat, continue to fry until it's really fragrant. (You might need to open your windows when doing this especially if you made a spicy hot version)
• Pour the chicken stock, turn heat to high and bring to a boil.
• Lower heat, cover the wok then simmer for 10 minutes.
• Add the potatoes, cover again then simmer in low heat for 30 minutes.
• Add coconut milk, cover then simmer for 20 more minutes.
• Season with fish sauce and brown sugar then serve with freshly cooked rice and roti.

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.

GULAI AYAM (MALAY CHICKEN CURRY)

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.