Gulai Ayam Surakarta - chicken stewed in coconut milk

Ingredients

• 1 chicken (1,000 g)chicken
• 3kaffir lime leaves
• 3 cmcinnamon
• 2cloves
• 2, crushedcardamom pods
• 1lemongrass stalk
• 1/2nutmeg
• 1/2 tbspsalt
• 50 ggrated coconut, roasted
• 1,000 mlcoconut milk
• 2 tbsptamarind water
• 4 tbspoil
• 300 g, optionalpotatoes, cubed
• 7shallots
• 5garlic cloves
• 10red chillies
• 1 tbsp, roastedcoriander seeds
• 5 cmgalangal
• 4 cmturmeric
• 4 cmginger
• 1 tsppepper
• 1/2 tsp, roastedcumin
• 1/4 tspcaraway seeds

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into 8 pieces. Pound or grind the shallots, garlic, chillies, roasted coriander, galangal, turmeric, ginger, pepper, roasted cumin and caraway seeds into a paste. Pound or grind the roasted grated coconut until it releases its oil.

2. 2

   Fry the spice paste

   Heat the oil in a pan. Add the spice paste, kaffir lime leaves, cinnamon, cloves, crushed cardamom, lemongrass, nutmeg and salt, then fry for 6 minutes.

3. 3

   Brown the chicken

   Add the chicken and fry until it is half-cooked.

4. 4

   Simmer the curry

   Add the ground coconut, tamarind water and coconut milk. If using potatoes, add the cubed potatoes at this stage. Cook over low heat until the sauce thickens and the chicken is cooked through.

What is Gulai Ayam Surakarta?

Gulai is an Indonesian curry-style stew, commonly made with a rich, spiced sauce. This version is named for Surakarta, also known as Solo, in Central Java.

The recipe combines a freshly ground aromatic paste with coconut milk and roasted coconut. The slow simmer lets the chicken take on the spices while the sauce thickens.

Nutrition and macros by portion

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

The coconut milk, oil and roasted coconut provide most of the dish’s fat, while the chicken supplies most of its protein. The optional potatoes add carbohydrates; serve with a moderate portion of rice and vegetables for a more balanced plate.

The spice paste

Fresh aromatics: Shallots, garlic, chillies, galangal, turmeric and ginger form the base of the paste. Grind them evenly so they cook at a similar rate.

Whole spices: Roasted coriander and cumin join pepper and caraway for a layered flavour. The recipe adds these ground with the other paste ingredients.

Roasted coconut and coconut milk

Roasted coconut: Grind it until its oil is released, as directed, before adding it to the pan. It brings a nutty quality and helps give the sauce substance.

Coconut milk: Add it with the tamarind water, then keep the curry at a low simmer. A gentle heat helps the sauce thicken without boiling vigorously.

Cooking the chicken

Frying first: Cook the spice paste and whole aromatics for 6 minutes before adding the chicken. This gives the spices time to fry in the oil.

Half-cooked stage: Fry the chicken until it is partly cooked, then finish it in the coconut sauce. Check that the pieces are cooked through before serving.

Adding potatoes

Optional addition: The recipe suggests 300 g of cubed potatoes, added with the coconut milk and tamarind water. Cut them into even-sized pieces so they cook consistently.

Without potatoes: Leave them out for a chicken-focused curry. The sauce still thickens with the roasted coconut and coconut milk.

How to serve it

Rice: Serve the curry with steamed rice to take up the fragrant coconut sauce. Keep the rice plain so the spices remain the focus.

Fresh contrast: A simple plate of fresh vegetables or a lightly dressed salad can balance the richness. Spoon plenty of sauce over the chicken.

Recipe notes & tips

• Grind the spice paste thoroughly for an even texture in the finished sauce.
• Keep the heat low after adding the coconut milk so the sauce thickens gradually.
• Use a pan large enough to hold the chicken and sauce without crowding.
• If adding potatoes, cut them into evenly sized cubes.
• Check the thickest chicken pieces for doneness before serving.

Variations

• Add potatoes: Stir in the optional 300 g of cubed potatoes with the coconut milk.
• Adjust the chilli: Use fewer red chillies for a milder curry.
• Use chicken pieces: Start with 8 pieces cut from a whole chicken, as specified.
• Make it more tangy: Keep the recipe’s tamarind water in the sauce for a tart note.
• Serve with rice: Pair the curry with steamed rice to make a complete meal.

Common mistakes to avoid

• Rushing the spice paste: Fry it for the full 6 minutes before adding chicken.
• High simmer: Keep the heat low after adding coconut milk so the sauce thickens gently.
• Uneven chicken pieces: Cut the chicken into 8 pieces so they cook more evenly.
• Skipping the coconut grinding: Grind the roasted coconut until its oil is released before adding it.
• Guessing doneness: Check that the chicken is cooked through after simmering.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions