Chicken Malay Penang (gulai Ayam)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 whole chicken, cut into pieces or 12 skinless chicken thighs
• 3 tablespoons oil (for cooking)
• 1 cup thin coconut milk
• 1/2 cup thick coconut milk
• 3 stalks lemongrass, bruised
• 15 shallots
• 10 dried chilies, soaked in hot water for 20 minutes or until soft
• 1 inch galangal
• 1 inch fresh ginger
• 4 cloves garlic
• 6 candlenuts (kemiri nuts)
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 teaspoon fennel
• 1 inch cinnamon stick
• 1 teaspoon turmeric powder
• salt

Recipe

• 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.
• 7 simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.
• 8 (approximately 20 minutes) add thick coconut milk and cook for 2- 3 minutes.
• 9 serve with rice.