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Gulai Ayam Terengganu

Gulai Ayam Terengganu

[East Coast Malay-Style Chicken Curry]

INGREDIENT A

(Blend finely)

  • 150gm shallots
  • 30gm garlic
  • 20gm ginger
  • 20gm galangal
  • 5gm fresh turmeric

INGREDIENT B

INGREDIENT C

  • 2kg chicken/meat
  • 400ml coconut milk
  • 350ml water
  • 250ml cooking oil

COOKING INSTRUCTIONS

  1. Mix INGREDIENT A and INGREDIENT B.
  2. Sautee them with cooking oil until golden and fragrant.
  3. Add tamarind slices and chicken/meat. Mix well.
  4. Add water, stir and wait until the chicken/meat is half cooked.
  5. Add coconut milk and keep stirring until it starts to boil.
  6. Wait until the sauce has thickened and oil starts to split. Stir occassionally.
  7. Ready to serve.

 

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