Gulai Ayam Terengganu (Terengganu Chicken Curry)

Something from good old Terengganu, my beloved home state. I don't know why one weekend I just had this craving for Terengganu style curry. 

I only get to eat this type of curry when I return home to Kuala Terengganu. My family's go-to Malay food stall is Binjai where we can get all sorts of fabulous Terengganu Malay cooking.

So where did I get the recipe? Where else but my ex-classmate's blog Secubit Garam. I can always count on Nora for great recipes.

Now, when you want to cook Terengganu style curry, you need a secret ingredient. This.

Rempah Gulai Cap Bunga Rose. I don't know if you can get this outside of Terengganu. Ada dok? Ke guaner?

So if you want this secret ingredient, you have to ask anyone going down Terengganu to buy it for you. 

My supply came from my mum and she actually bought it for me quite some time ago. I examined my packets of cap bunga rose curry powder for the expiry date but I found none.

So. Being the daredevil that I am, I took a leap of faith and used the curry powder anyway. It still smelt good and looked to be in good condition as I kept it in the fridge since day one.

The gulai smelled fantastic as it was simmering away and one taste of the gravy confirmed that I nailed this delicious Terengganu chicken curry. That's thanks to Nora's recipe 😘

Don't freak out when you see sugar in the recipe because Terenganu curries have a sweetish taste which you west coast people may find very strange.

Gulai Ayam Terengganu

Recipe source : Adapted from Secubit Garam

Ingredients :

- 2 chicken legs, thigh and drumsticks separated

- 5 drumsticks

Dry spices :

- 1 cinnamon stick

- 5 cloves

- 3 cardamoms

- 3 star anise

Blended :

- 9 shallots

- 4 cloves garlic

- 1 inch ginger

- 1 tsp turmeric powder (I ran out of fresh)

- 1 tsp belacan

- 2 packets Rempah Gulai Cap Bunga Rose + water to make a paste

- some water

- 1 tsp asam jawa (tamarind paste) + 1/4 cup water

- 1 packet coconut milk (200ml)

- Salt and sugar to taste

Method :

1. Heat oil in pan and saute dry spices until aromatic.

2. Add blended ingredients and saute until aromatic.

3. Add curry paste and continue to saute until oil rises to the top (can add some water if too dry)

4. Add chicken and stir to coat with the curry paste.

5. Add water and bring to a boil.

6. Add asam jawa and coconut milk (I added santan bit by bit to avoid curdling)

7. Keep stirring to prevent coconut milk from curdling.

8. Let simmer until chicken is tender.

9. Season with salt and sugar to taste.