Gulai Ayam (Chicken Curry)

Ingredients :
  • 1kg Chicken pieces
  • 500ml Thin coconut milk
  • 250ml Thick coconut milk
  • 5 tbsp Cooking oil
  • Salt and sugar to taste
 
Spice Paste
  • 1 piece 2- -3cm cinnamon stick bark
  • 1 piece Fresh turmeric - approx 2.5cm
  • 1 piece Shrimp paste - approx. 1.5cm square.
  • 1 stalk Lemongrass, finely sliced
  • 2 slices Galangal, chopped
  • 10 pieces Dried chilies, seeded & soak in warm water till soft then squeezed dry
  • 2 pieces Cloves
  • 4 pieces Candlenuts, smashed
  • 3 pieces Garlic, sliced
  • 10 stalks Shallots, sliced
  • 2 tbsp Coriander seed
  • 1 tsp Cumin
  • 1 tsp Fennel seed
  • 1 tsp Peppercorns

 
Method :
  1. Prepare the spice paste by putting all the dry spices into a food processor and grind finely, then pound together with the remaining ingredients.
  2. Heat oil in a medium clay pot (belanga) and add in the spice paste and gently stir-fry until fragrant.
  3. Add in the chicken pieces, stir gently until well coated with the spice paste.
  4. Add in the thin coconut milk, salt and sugar, then stir to mix well and simmer gently until chicken is cooked through.
  5. Stir in the thick coconut milk, then remove the pot from the heat and allow to stand for a while before serving.
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