📝 About This Recipe
Hailing from the lush landscapes of West Sumatra, Gulai Ayam is a cornerstone of Indonesian 'Padang' cuisine, celebrated for its rich, sunshine-hued sauce and complex spice profile. This soul-warming curry balances the creaminess of coconut milk with a vibrant 'Bumbu' paste of fresh turmeric, galangal, and fiery chilies. It is a deeply aromatic masterpiece that offers a perfect harmony of earthy, spicy, and savory notes in every tender bite.
🥗 Ingredients
The Chicken
- 1 kg Whole Chicken (cut into 8-10 pieces, bone-in for maximum flavor)
- 1 tablespoon Lime juice (for pre-treating the chicken)
- 1 teaspoon Salt
The Spice Paste (Bumbu)
- 80 grams Shallots (roughly 8-10 Asian shallots)
- 5 cloves Garlic
- 6-8 pieces Red Curly Chilies (adjust to heat preference; seeds removed for milder taste)
- 3 cm Fresh Turmeric (peeled and sliced)
- 2 cm Ginger (peeled)
- 3 cm Galangal (peeled and sliced)
- 4 pieces Candlenuts (toasted; can substitute with macadamia nuts)
- 1 tablespoon Coriander powder
Aromatics & Liquids
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 pieces Indonesian Bay Leaves (Salam)
- 1 piece Turmeric Leaf (tied in a knot; optional but highly authentic)
- 400 ml Thick Coconut Milk (fresh or high-quality canned)
- 500 ml Water
- 1 tablespoon Palm Sugar (shaved)
- 3 tablespoons Cooking Oil (vegetable or coconut oil)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the pieces with lime juice and 1 teaspoon of salt. Let it marinate for 15 minutes to remove any impurities, then rinse lightly and pat dry.
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2
Place all 'Spice Paste' ingredients into a blender or food processor. Add a splash of oil or water and blend until a very smooth, vibrant orange paste forms.
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3
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat.
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4
Add the blended spice paste to the pot. Sauté for 5-7 minutes, stirring constantly, until the water evaporates and the oil begins to separate from the paste (pecah minyak).
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5
Add the bruised lemongrass, kaffir lime leaves, salam leaves, and the knotted turmeric leaf. Stir for another 2 minutes until the kitchen is filled with a deep fragrance.
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6
Add the chicken pieces to the pot. Stir well to ensure every piece is thoroughly coated in the spice paste. Cook until the chicken is no longer pink on the outside.
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7
Pour in the water and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 20 minutes with the lid slightly ajar.
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8
Pour in the thick coconut milk and add the palm sugar. Stir gently to incorporate.
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9
Continue to simmer uncovered for another 15-20 minutes. Stir occasionally to prevent the coconut milk from curdling and to ensure the sauce thickens to a silky consistency.
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10
Once the chicken is tender and the sauce has reduced slightly, taste and adjust the seasoning with more salt or sugar if necessary.
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11
Remove the whole aromatics (lemongrass, leaves) before serving for a cleaner presentation.
💡 Chef's Tips
Use bone-in chicken for a much richer, deeper sauce flavor than boneless cuts. If the sauce is too thin, simmer for an extra 10 minutes uncovered; if too thick, add a splash of hot water. Don't skip the candlenuts; they provide a characteristic nutty thickness to the gravy. For the best flavor, make this dish a few hours ahead or even the day before, as the spices develop significantly over time. Always sauté the spice paste until the oil separates; this ensures the raw taste of turmeric and garlic is completely gone.
🍽️ Serving Suggestions
Serve steaming hot with a side of fragrant jasmine rice or 'Lontong' (compressed rice cakes). Pair with a side of 'Sambal Ijo' (green chili sambal) for an authentic Padang restaurant experience. Add a handful of crispy fried shallots (Bawang Goreng) on top for a delightful crunch. Serve with 'Kerupuk' (prawn crackers) to scoop up the extra golden gravy. A side of blanched cassava leaves or stir-fried kale provides a nice bitter contrast to the rich curry.