CHICKEN MALAY PENANG (GULAI AYAM)
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
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)
Make and share this Ayam Bali (Balinese Chicken) recipe from Food.com.
Provided by spatchcock
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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