Asian Recipes - Malaysian Whole Chicken Curry (Gulai Ayam) Recipe

Ingredients

• 1 boiling fowl, about 2 kg

• 3-4 cups coconut milk, second pressing

• 2 tbsp com oil

• 1 stalk lemongrass

• 1 small stick cinnamon

• 1 strip daun pandan, optional

• 1 1/2 tsp ground fennel

• 2 tbsp lemon juice

• 1 tbsp ghee

Serves 4

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Method:

1. Grind the rempah until fine. Fry in corn oil until fragrant.

2. Truss the chicken as for roasting and turn in the rempah to coat meat.

3. Transfer chicken breast down to large saucepan, with rempah and coconut milk. Add all the ingredients except the fennel, lemon juice and ghee. Bring to the boil, then simmer 30 minutes.

4. Add fennel and lemon juice, turn the bird over and continue simmering until the fowl is tender. It may be necessary to add more hot water or coconut milk if the liquid cooks away.

5. Pour gravy into a bowl, leaving the bird in the pan. Add ghee to pan and fry the bird, turning it on all sides, until golden brown all over.

6. Pour the gravy back into the pan and simmer until thick. pour gravy back and cook until thick, then return chicken to heat through.

7. Taste and add more salt and lemon juice if necessary. Serve with rice.

Note: If using a roasting chicken, remove it from pan after browning.