Chicken Malay Penang Gulai Ayam
Dive into the rich and aromatic world of Malaysian cuisine with Chicken Malay Penang Gulai Ayam, a comforting curry that’s bursting with bold flavors and vibrant spices. This traditional dish features tender, bone-in chicken simmered in a luscious coconut milk base infused with fragrant lemongrass, kaffir lime leaves, and whole spices like cinnamon, star anise, and cardamom. The spice paste, made from shallots, garlic, ginger, and turmeric, forms the heart of the curry, creating layers of flavor that pair perfectly with a hint of tamarind’s tangy sweetness and the earthiness of palm sugar. Served with steamed rice or fresh roti, this easy-to-follow recipe is a perfect choice for a family dinner or any time you want to recreate the essence of Penang in your own kitchen.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 400 ml Coconut milk
- 1 tbsp Red chilli paste (optional for more heat)
- 3 tbsp Cooking oil
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 2 pieces Lemongrass stalks (bruised)
- 2 inch Ginger
- 1 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Ground fennel seeds
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 3 pieces Cardamom pods
- 1 tbsp Tamarind paste
- 1 tbsp Palm sugar (or brown sugar if unavailable)
- 4 pieces Kaffir lime leaves
- 1 tsp Salt
- 1 cup Water
Instructions
1. Prepare the spice paste by blending the shallots, garlic, ginger, and turmeric powder into a smooth paste. Add a tablespoon of water if necessary to assist blending.
2. Heat the cooking oil in a large pot or wok over medium heat.
3. Add the spice paste, bruised lemongrass, cinnamon stick, star anise, and cardamom pods to the pot. Stir-fry for 3–5 minutes until aromatic and the oil separates from the paste.
4. Stir in the ground coriander, cumin, fennel, and chili paste (if using). Cook for another 2 minutes.
5. Add the chicken pieces to the pot and stir to coat them evenly with the spices.
6. Pour in the coconut milk and water, then bring the curry to a gentle simmer.
7. Stir in the tamarind paste, palm sugar, and salt. Add the kaffir lime leaves.
8. Cover the pot and let it simmer on low heat for 30–35 minutes, stirring occasionally, until the chicken is fully cooked and tender.
9. Taste the curry and adjust the seasoning with more salt or sugar as needed.
10. Serve hot with steamed rice, roti, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
3013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 64.6 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 436 mg | 34% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3581 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
