Name: Rahel’s Indonesian Chicken Curry (Gulai Ayam) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indonesian
Ingredients: 12 bone-in chicken thighs; 1 lime, juiced; Salt, to taste; Black pepper, to taste; 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; 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; Steamed white rice, to serve

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

Step 1: Place the chicken thighs in a large bowl. Season with salt, pepper, and the lime juice. Set aside to marinate while you prepare the spice paste.

Step 2: Peel the garlic cloves and add them to a medium food processor along with the shallots, red chillies, ginger, galangal, and candlenuts. Blend until a smooth paste forms.

Step 3: Heat the oil in a large saucepan or wok over medium heat. Fry the spice paste along with the bruised lemongrass, torn lime leaves, cinnamon stick, crushed cardamom seeds, star anise, and ground spices for about 5 minutes until fragrant.

Step 4: Add the marinated chicken to the pan and stir to coat it evenly with the spices. Cook for 2 to 3 minutes, allowing the chicken to brown slightly.

Step 5: Stir in the coconut palm sugar, tamarind paste, and 200ml of water. Season with salt and pepper, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

Step 6: Pour in the coconut milk and continue to simmer, uncovered, for another 15 minutes or until the chicken is cooked through and the sauce is rich and creamy.

Step 7: Remove the lemongrass stalks and spices. Serve the gulai ayam hot with steamed white rice.

Tips & Variations

Substitute bone-in thighs with boneless for quicker cooking, adjusting the time accordingly.

For extra heat, add more red chillies or a pinch of cayenne pepper to the spice paste.

Use macadamia nuts instead of candlenuts for a milder, buttery flavor.

Try adding vegetables like green beans or eggplant during the simmering stage for added texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken breast can dry out more easily. Reduce the cooking time and keep an eye on the meat to ensure it stays tender.

What is tamarind paste and where can I find it?

Tamarind paste is a sour, tangy ingredient made from tamarind fruit. It’s available in most Asian or international grocery stores and adds a bright acidity to the curry.