Gulai Ayam Kampung

With 15 years of experience under his belt, the culinary journey of Syrian-born Chef Khder Mohsen Al-Issa began with his restaurateur father.

Now the Chef de Cuisine at Fuzion restaurant, Sunway Resort Hotel and Spa, Khder has a passion for his Middle Eastern roots, specialising in Syrian, Lebanese and Moroccan cuisine.

Print Recipe
Servings Prep Time
2persons 45minutes
Servings Prep Time
2persons 45minutes
Print Recipe
Servings Prep Time
2persons 45minutes
Servings Prep Time
2persons 45minutes
Ingredients
Servings: persons
Units:
Instructions
  1. Blend the chilli paste ingredients together.
  2. Pre-heat oil and stir-fry the chilli paste.
  3. Add the spices and stir-fry until fragrant.
  4. Add 2 cups of water and bring to boil.
  5. Add the chicken, cover and bring to boil.
  6. Add in the coconut milk.
  7. Cook for about 35 minutes on low heat until chicken is tender.
  8. Add in the seasoning.
  9. Let the concoction boil for 2-3 minutes.

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