Gulai Ayam (Chicken in Chili Gravy)



Ingredients :

3 tbsp Oil
1 stalk Lemon grass, bruised
3 Kaffir Lime Leaves
3 cm Cinnamon Stick
2 Cloves
1/2 Nutmeg
2 Cardamoms, bruised
1 kg Chicken, cut into 8 pieces
50g Shredded coconut, roasted, pounded
1 lt Coconut milk from 3/4 coconut
1 piece Asam Gelugur or 1 tbsp tamarind juice

Spices (ground):

10 Red Chillies
1 tsp Peppercorns
1 tbsp Coriander, roasted
1/2tsp Cummin, roasted
1/4tsp Aniseed
2 tsp Chopped turmeric
2 tsp Chopped ginger
1 tsp Chopped galangal
4 cloves Garlic
8 Shallots
Salt

Method:

Heat oil and sauté ground spices with lemon grass, kaffir lime leaves, cinnamon, cloves, nutmeg and cardamoms until fragrant.

Add the chicken pieces.

Add shredded coconut and mix well.

Then pour in coconut milk and asam gelugur.

Cook until the chicken is tender and the gravy has thickened.

If you prefer, add 300 grams peeled and quartered potatoes to the gravy along with the chicken.

Serve hot.







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