Gulai Manuk (Utara) - Spiced Braised Chicken

Ingredients

• 400 gchicken
• 100 ggrated coconut
• 2cloves
• 1asam kandis
• 1turmeric leaf
• 2kaffir lime leaves
• 1lemongrass stalk
• 2 cmcinnamon
• 1/4 tspnutmeg
• 400 ml (made from 200 g coconut)coconut milk
• 2 tbspoil
• 4shallots
• 3garlic cloves
• 6 cmturmeric
• 6 cmginger
• 4 cmgalangal
• 1 tspcoriander
• 1 tspsalt
• 1/2 tsppepper
• 1/4 tspfennel seeds, toasted
• 1/6 tspcumin seeds, toasted

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into pieces. Dry-roast the grated coconut in a pan, then mash it. Pound or grind the shallots, garlic, turmeric, ginger, galangal, coriander, salt, pepper, toasted fennel seeds and toasted cumin seeds into a paste.

2. 2

   Fry the spice paste

   Heat the oil in a pan and sauté the spice paste for 5 minutes. Add the chicken and mix well to coat it.

3. 3

   Braise the chicken

   Add the coconut milk, mashed coconut, cloves, asam kandis, turmeric leaf, kaffir lime leaves, lemongrass, cinnamon and nutmeg. Cook until the sauce thickens.

What is Gulai Manuk?

Gulai is a family of Indonesian dishes cooked with spices and often a coconut-based sauce. Manuk means chicken in some regional languages, while Utara means north; the recipe name points to a northern-style preparation.

This version combines a freshly ground spice paste with coconut milk and toasted grated coconut. The paste builds fragrance, while the coconut gives the braising sauce richness and body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the coconut milk and grated coconut contribute much of the fat; the recipe has no major starchy ingredient, so rice would provide most of the plate’s carbohydrates. Serve a moderate portion of gulai with rice and vegetables or cucumber for a more balanced meal.

Build the spice paste

Fresh aromatics: pound or grind the shallots, garlic, turmeric, ginger and galangal until they form a cohesive paste. A fine paste distributes more evenly through the sauce.

Toasted seeds: the fennel and cumin are toasted before grinding, as specified in the recipe. Include them with the other paste ingredients rather than adding them whole to the pan.

Toast the coconut

Dry-roasting: cook the grated coconut in a pan without adding oil, as the method directs. Keep it moving and watch closely so it toasts rather than scorches.

Texture: mash the toasted coconut before adding it to the braise. It helps give the finished sauce more substance than coconut milk alone.

Fry before braising

Spice paste: sauté it in the measured oil for 5 minutes before adding the chicken. This brief frying stage lets the paste cook in the pan’s oil.

Chicken: mix the pieces thoroughly with the paste so they are coated before the liquids and whole aromatics go in.

Know when the sauce is ready

Sauce cue: the recipe’s endpoint is a thickened sauce. Keep the heat controlled and stir from time to time so the coconut mixture does not catch on the pan.

Chicken cue: check that the largest pieces are cooked through before serving. The recipe does not specify a separate cooking time after the coconut milk is added, so use doneness as well as sauce thickness to judge the finish.

Serve it with

Rice: plain steamed rice is a natural partner for the aromatic coconut sauce and makes an easy complete plate.

Fresh sides: serve with crisp cucumber or a simple vegetable dish to add contrast to the rich, spiced braise.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a more even pace.
• Stir the grated coconut frequently while dry-roasting to help it toast evenly.
• Grind the spice paste thoroughly so its aromatics are spread throughout the sauce.
• Keep the pan at a steady simmer after adding the coconut milk and stir occasionally.
• Have the whole aromatics ready before the spice paste has finished sautéing.

Variations

• Add chilli: include fresh chilli in the ground paste for more heat.
• Use chicken thighs: swap in bone-in thighs, checking that they are cooked through before serving.
• Adjust the citrus: add another kaffir lime leaf for a more pronounced aromatic note.
• Serve with vegetables: add a simply cooked green vegetable on the side.
• Make it milder: reduce the pepper in the paste to suit your preference.

Common mistakes to avoid

• Scorching the coconut: keep it moving over moderate heat and remove it once toasted.
• Coarse spice paste: grind the aromatics until cohesive so there are no large pieces.
• Skipping the sauté: fry the paste for the full 5 minutes before adding the chicken.
• Boiling hard: keep the coconut sauce at a controlled simmer and stir it occasionally.
• Stopping too soon: check that the sauce has thickened and the chicken is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring the sauce; add a small splash of water if it has thickened too much.

Frequently asked questions