Chicken Malay Penang (Gulai Ayam)

Ingredients

• 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

Directions

1. 1

   Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.

2. 2

   Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.

3. 3

   Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant.

4. 4

   Add dry spices and fry, stirring occasionally for another 2 minutes.

5. 5

   Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.

6. 6

   Add thin coconut milk and salt.

7. 7

   Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.

8. 8

   (Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes.

9. 9

   Serve with rice.