Chicken Curry (Gulai Ayam)



1.5 kg Chicken, cut into 12 pieces
Salt for cleaning chicken
6 tbsp Cooking oil
250 ml Coconut cream, extracted from 2 grated coconuts
750 ml Water
500 g Potatoes, peeled and halved
4 Red chilies
Salt and sugar to taste
Finely Ground
2 stalks Lemon grass, sliced
8 Shallots, peeled
4 cloves Garlic, peeled
2.5 cm knob Ginger, peeled
1.25 cm knob Fresh turmeric, peeled
2 tbsp Dried chili paste




Rub chicken pieces with salt and rinse with water. Set aside. Heat cooking oil in a pan over medium heat and fry ground ingredients until fragrant. Add chicken, turning over constantly and simmer for 5 minutes. Pour in coconut cream and water. Stir well and add potatoes. Bring to the boil until chicken is tender and potatoes are soft. Add red chilies. Season with salt and sugar to taste and stir. Simmer until gravy thickens. Turn off the heat and serve.

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