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.

---

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.

---

Add thick coconut milk and cook for 2- 3 minutes.

---

Serve with rice.

---

Ingredients

---

chicken, oil, coconut milk, lemongrass, shallots, dried chilies, galangal, fresh ginger, garlic, candlenuts, coriander powder, cumin powder, fennel, cinnamon stick, turmeric powder, salt