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Gulai Ayam (Indonesian Chicken Curry)

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 servings

The gingery, spicy, rich curry paste for this dish comes together in a stone mortar and pestle.

Ingredient:

  • 1 (4-inch) piece fresh turmeric
  • 1 (1 1/2-inch) piece fresh ginger, peeled
  • 1 teaspoon kosher salt, divided
  • 6 candlenuts or macadamia nuts (see Note)
  • 6 small shallots, roughly chopped (about 4 ounces)
  • 6 small garlic cloves, roughly chopped
  • 2 long red chiles (such as cayenne), stemmed and torn into pieces
  • 1 large lemongrass stalk
  • 1 (1-inch) piece fresh galangal
  • 6 fresh lime leaves
  • 1/4 cup vegetable oil or coconut oil
  • 2 large Indian bay leaves (see Note)
  • 4 whole cloves
  • 3 green cardamom pods
  • 1 (2-inch) cinnamon stick
  • 1 large whole star anise
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 2 bone-in, skin-on chicken breasts (about 2 1/4 pounds), halved crosswise
  • 2 bone-in, skin-on chicken drumsticks (about 12 ounces)
  • 2 bone-in, skin-on chicken thighs (about 14 ounces)
  • 1 (14-ounce) can unsweetened Thai coconut milk (such as Aroy-D)
  • 1/4 cup water
  • 1/2 teaspoon granulated sugar
  • 10 small fresh red Thai chiles, stemmed
  • Fried shallots, for garnish
  • 4 cups steamed jasmine rice and cucumber slices, for serving

Directions:

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