Rahel’s Indonesian Chicken Curry (Gulai Ayam) Recipe

Introduction

Rahel’s gulai ayam is a fragrant Indonesian chicken curry that bursts with warm spices and creamy coconut milk. This dish combines tender chicken thighs with a rich bumbu paste for a comforting and flavorful meal perfect for any day of the week.

Ingredients

• 12 bone-in chicken thighs
• 1 lime, juiced
• 2 tbsp rapeseed, sunflower, or vegetable oil
• 3 lemongrass stalks, bruised and tied together
• 6 lime leaves, torn
• 1 cinnamon stick
• 3 cardamom pods, seeds crushed
• 1 star anise
• 2 tsp ground coriander
• ½ tsp ground nutmeg
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 50g coconut palm sugar (ideally Indonesian), or coconut sugar
• 1 tsp tamarind paste
• 400ml coconut milk
• Steamed white rice, to serve
• 4 garlic cloves
• 3 banana shallots or 6 small Asian shallots, peeled
• 3-4 large red chillies, trimmed
• 2½cm piece of ginger, peeled
• 1cm piece of galangal, peeled
• 5 candlenuts or macadamia nuts

Instructions

1. Step 1: Place the chicken thighs in a large bowl. Season with salt, pepper, and the lime juice. Set aside to marinate briefly.
2. Step 2: Peel the garlic cloves and add them to a food processor along with the shallots, red chillies, ginger, galangal, and candlenuts or macadamia nuts. Blend until a smooth paste forms to create the bumbu spice paste.
3. Step 3: Heat the oil in a large saucepan or wok over medium heat. Add the bumbu paste, bruised lemongrass stalks, torn lime leaves, cinnamon stick, crushed cardamom seeds, star anise, and ground spices. Fry for about 5 minutes until fragrant.
4. Step 4: Add the marinated chicken to the pan and stir to coat with the spice mixture. Cook for 2 to 3 minutes.
5. Step 5: Stir in the coconut palm sugar, tamarind paste, and 200ml of water. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
6. Step 6: Pour in the coconut milk and continue simmering uncovered for another 15 minutes, until the chicken is fully cooked and tender.
7. Step 7: Remove from heat and serve hot with steamed white rice.

Tips & Variations

• For a milder curry, reduce the number of red chillies or remove the seeds before blending.
• If you don’t have tamarind paste, a splash of lime juice or a teaspoon of vinegar can add the needed acidity.
• Candlenuts can be substituted with macadamia nuts or even cashews for a similar creamy texture in the paste.
• Adjust the thickness of the curry by adding more water or coconut milk depending on your preference.

Storage

Allow the gulai ayam to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to two months. When reheating, thaw thoroughly if frozen and heat until piping hot throughout to ensure food safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use chicken drumsticks or thighs without bones. Keep in mind that bone-in pieces tend to retain more flavor and moisture during cooking.

Is there a substitute for lemongrass if I can’t find it?

Fresh lemongrass adds a unique citrus aroma, but if unavailable, you can use a small amount of lemon zest combined with a few drops of lemon juice as an alternative.

Rahel’s Indonesian Chicken Curry (Gulai Ayam) Recipe

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★★★★★

4.9 from 119 reviews

• Author: Ethan
• Total Time: 1 hour
• Yield: Serves 6

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Description

Rahel’s gulai ayam is a rich and aromatic Indonesian chicken curry made with bone-in chicken thighs simmered in a fragrant blend of spices, coconut milk, tamarind, and palm sugar. This traditional dish features a vibrant bumbu spice paste incorporating lemongrass, lime leaves, and a medley of ground spices, creating a delicious balance of sweet, tangy, and savory flavors. Perfectly served with steamed white rice, this curry brings authentic Indonesian cuisine to your table.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 12 bone-in chicken thighs
• 1 lime, juiced
• Salt and pepper to season

Spice Paste (Bumbu)

• 4 garlic cloves
• 3 banana shallots or 6 small Asian shallots, peeled
• 3–4 large red chillies, trimmed
• 2½ cm piece of ginger, peeled
• 1 cm piece of galangal, peeled
• 5 candlenuts or macadamia nuts

Cooking Spices

• 2 tbsp rapeseed, sunflower or vegetable oil
• 3 lemongrass stalks, bruised and tied together
• 6 lime leaves, torn
• 1 cinnamon stick
• 3 cardamom pods, seeds crushed
• 1 star anise
• 2 tsp ground coriander
• ½ tsp ground nutmeg
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 50g coconut palm sugar (ideally Indonesian), or coconut sugar
• 1 tsp tamarind paste
• 400 ml coconut milk
• 200 ml water

To Serve

• Steamed white rice

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Instructions

1. Marinate the chicken: Place the bone-in chicken thighs in a large bowl, season with salt and pepper, and squeeze over the juice of one lime. Set aside to marinate while preparing the spice paste.
2. Prepare the bumbu spice paste: Peel the garlic cloves, shallots, and prepare the chillies, ginger, galangal, and candlenuts. Add them all to a medium food processor and blend until a smooth paste forms.
3. Fry the spice paste and whole spices: Heat the oil in a large saucepan or wok over medium heat. Add the bumbu paste along with bruised lemongrass stalks, torn lime leaves, cinnamon stick, crushed cardamom seeds, star anise, and ground spices (coriander, nutmeg, cumin, turmeric). Cook and stir for about 5 minutes until fragrant and aromatic.
4. Add and coat the chicken: Add the marinated chicken thighs into the pan, stirring well to coat each piece thoroughly with the aromatic spice mixture. Cook for 2-3 minutes to slightly brown and absorb flavors.
5. Add sweeteners and liquids: Stir in the coconut palm sugar, tamarind paste, and 200 ml of water. Season again with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
6. Simmer the chicken: Cover the pan with a lid and let the chicken cook gently for 15 minutes, allowing flavors to meld and chicken to cook through partially.
7. Add coconut milk and finish cooking: Pour in the coconut milk, stir gently, and continue to simmer uncovered for another 15 minutes or until the chicken is fully cooked and the sauce has thickened slightly.
8. Serve: Remove the gulai ayam from heat and serve hot over steamed white rice. This dish can be cooled and frozen for up to two months. Reheat thoroughly before serving.

Notes

• Using bone-in chicken thighs adds richness and depth to the curry but you may substitute with boneless if preferred; adjust cooking time accordingly.
• Bruising the lemongrass and tearing the lime leaves helps release their essential oils for better flavor infusion.
• The bumbu spice paste is traditionally ground with a mortar and pestle but a food processor works well for convenience.
• Candlenuts provide creaminess and thickness; macadamia nuts can be used as an alternative.
• Gulai ayam improves in flavor the next day, making it ideal for meal prep or entertaining.
• For a spicier curry, increase the number of red chillies or include bird’s eye chillies.
• Ensure the curry is piping hot when reheating from frozen to maintain food safety.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indonesian

Keywords: Indonesian chicken curry, gulai ayam, coconut milk curry, spicy chicken curry, Asian chicken recipe