Authentic Indonesian Chicken Curry (Gulai Ayam)

Name: Authentic Indonesian Chicken Curry (Gulai Ayam)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 12 pcs bone-in chicken thighs; 3 pcs banana shallots; 4 clove garlic; 4 pcs large red chillies; 2.5 cm ginger; 1 cm galangal; 5 pcs candlenuts; 400 ml coconut milk; 50 g coconut palm sugar; 2 tbsp rapeseed oil; 3 pcs lemongrass stalks; 6 pcs lime leaves; 1 pcs lime juice; 2 tsp ground coriander; 1 tsp tamarind paste; 1 pc cinnamon stick; 3 pcs green cardamom pods; 1 pc star anise; 0.5 tsp ground nutmeg; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; 1 serving steamed white rice

A rich and aromatic Indonesian classic featuring tender chicken simmered in a fragrant coconut milk gravy. Perfectly balanced with exotic spices and tangy tamarind, it's a soul-warming meal best served over steamed rice.

Servings6 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

bone-in chicken thighs
12 pcs
banana shallots
3 pcs
garlic
4 clove
large red chillies
4 pcs
ginger
2.5 cm
galangal
1 cm
candlenuts
5 pcs
coconut milk
400 ml
coconut palm sugar
50 g
rapeseed oil
2 tbsp
lemongrass stalks
3 pcs
lime leaves
6 pcs
lime juice
1 pcs
ground coriander
2 tsp
tamarind paste
1 tsp
cinnamon stick
1 pc
green cardamom pods
3 pcs
star anise
1 pc
ground nutmeg
0.5 tsp
ground cumin
0.5 tsp
ground turmeric
0.5 tsp
steamed white rice
1 serving

Step-by-Step Instructions

Prepare the chicken: Place the bone-in chicken thighs in a large bowl. Season thoroughly with salt, pepper, and the fresh lime juice. Set aside to marinate while you prepare the other ingredients.

Make the bumbu (spice paste): Peel the garlic and shallots. Place them into a food processor along with the red chillies, ginger, galangal, and candlenuts. Blend until the mixture forms a smooth, uniform paste.

Sauté the aromatics: Heat the oil in a large saucepan or wok over medium heat. Add the bumbu spice paste, lemongrass, lime leaves, cinnamon stick, cardamom, and star anise. Stir in the ground coriander, nutmeg, cumin, and turmeric. Fry for about 5 minutes, stirring frequently, until the paste is cooked through and highly fragrant.

Simmer the chicken: Add the seasoned chicken to the pan and stir well to coat every piece in the spice paste. Cook for 2-3 minutes to sear the meat slightly. Pour in 200ml of water and add the coconut sugar and tamarind paste. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 15 minutes.