Chicken Malay Penang (Gulai Ayam) Recipe

Name: Chicken Malay Penang (Gulai Ayam)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
2
Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.
3
Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant.
4
Add dry spices and fry, stirring occasionally for another 2 minutes.
5
Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
6
Add thin coconut milk and salt.
7
Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.
8
(Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes.
9
Serve with rice.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Malay Penang (Gulai Ayam) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Malay Penang (Gulai Ayam)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions