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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
