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GULAI AYAM RECIPE
CHICKEN
CURRY - NYONYA STYLE
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NYONYA RECIPE
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A very popular chicken curry or 'gulai
ayam' in Malay. Much like the curry chicken dish of from Indonesia and Malaysia,
this dish illustrates the fastidious elaboration of spices employed in Nyonya
cooking. However, the difference in this Nyonya-stlye curry chicken is that it
is prepared a few hours ahead and left to mature. Herein lies the secret!
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Ingredients : |
| 1kg |
Chicken pieces |
| 500ml |
Thin coconut milk |
| 250ml |
Thick coconut milk |
| 5 tbsp |
Cooking oil |
| - |
Salt and sugar to taste |
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Spice Paste
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| 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 :
- Prepare the spice paste by putting all the dry spices into a
food processor and grind finely, then pound together with the remaining ingredients.
- Heat oil in a medium clay pot (belanga) and add in the spice
paste and gently stir-fry until fragrant.
- Add in the chicken pieces, stir gently until well coated
with the spice paste.
- Add in the thin coconut milk, salt and sugar, then stir to
mix well and simmer gently until chicken is cooked through.
- 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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