Entree: Indonesia – Padang / Minangkabau – Gulai Ayam (Spiced Minangkabau-style chicken simmered in a rich coconut milk curry)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Ingredients
- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 6–8 pieces
- 3 cups (720 ml) full-fat coconut milk
- 1 cup (240 ml) water or chicken stock
- 6 shallots, peeled
- 4 cloves (approx. 12 g) garlic
- 3 red chilies, seeded for milder heat or left whole for more spice
- 1 inch (2.5 cm) fresh turmeric root or 1 tsp (2 g) ground turmeric
- 1 inch (2.5 cm) fresh galangal (or 1 tsp/2 g ground galangal)
- 1 inch (2.5 cm) fresh ginger
- 3 candlenuts or 2 tbsp (28 g) macadamia nuts as substitute
- 2 stalks lemongrass, white parts only, smashed and sliced
- 4 kaffir lime leaves, torn
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) palm sugar or 1 tbsp (15 ml) brown sugar
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, adjust to taste
- 3 tbsp (45 ml) neutral oil (vegetable or coconut) for frying paste
- Fresh cilantro or sliced green onion for garnish (optional)
Instructions
1. Prepare the spice paste (bumbu) by blending shallots, garlic, red chilies, turmeric, galangal, ginger, and candlenuts into a fine paste, adding a splash of water if needed to blend.
2. Heat oil in a large pot or Dutch oven over medium heat. Fry the spice paste until fragrant and oil separates, about 4–6 minutes.
3. Add lemongrass, torn kaffir lime leaves, ground coriander, and ground cumin to the paste; stir for 1 minute to bloom the spices.
4. Add chicken pieces and brown lightly on all sides to seal flavors, about 5–7 minutes.
5. Pour in coconut milk and water or stock, bring to a gentle simmer. Add tamarind paste and palm sugar, then reduce heat to low. Simmer uncovered for 25–35 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened and become glossy. Skim any excess oil if desired.
6. Adjust seasoning with salt and additional tamarind or sugar to balance sour and sweet. Serve hot with steamed rice and garnish with cilantro or green onion.
