Gulai Welie - chicken stewed in coconut milk

Ingredients

• 1chicken
• 100 ggrated coconut
• 200 mlthick coconut milk
• 800 mlthin coconut milk
• 2 tbspasam water
• 2 tspsalt
• 9shallots
• 7 clovesgarlic
• 1lemongrass stalk

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Toast the coconut

   Dry-roast the grated coconut in a pan, then pound or grind it finely.

3. 3

   Make the spice paste

   Pound or grind the shallots, garlic and lemongrass into a paste.

4. 4

   Simmer the chicken

   Heat the thin coconut milk in a pan with the chicken, toasted coconut and spice paste. Bring it to the boil.

5. 5

   Thicken the sauce

   Add the asam water, salt and thick coconut milk. Cook until the chicken is tender and the sauce has thickened.

What is Gulai Welie?

Gulai is a family of Indonesian curries and stews, often made with a richly seasoned coconut-based sauce. This version combines chicken with two consistencies of coconut milk, toasted coconut and a simple aromatic paste.

The method builds flavour in stages: the coconut is toasted separately, while the chicken simmers first in thin coconut milk. Thick coconut milk goes in later to enrich the sauce as the chicken finishes cooking.

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 and energy. Rice served alongside adds carbohydrates; balance the plate with a vegetable side and a portion of rice that suits your appetite.

The coconut makes the sauce

Thin coconut milk: it forms the initial cooking liquid, giving the chicken time to simmer before the richer milk is added.

Thick coconut milk: stirred in later, it helps give the finished sauce a fuller consistency.

Grated coconut: dry-roasting and grinding it finely adds a toasted note and body to the sauce.

Build the aromatic base

Shallots and garlic: pound or grind them together with the lemongrass to make the recipe’s spice paste. A fine paste distributes their flavour through the sauce.

Lemongrass: use the stalk in the paste, rather than adding it whole, as directed. Its citrusy aroma complements the coconut and chicken.

Toast without scorching

Keep the grated coconut moving in the dry pan so it toasts evenly. Stop when it smells fragrant and has taken on some colour; burnt coconut can make the sauce taste bitter.

Let it cool enough to handle before pounding or grinding it. Aim for a fine texture so it blends into the stew rather than leaving large dry pieces.

Check the chicken and sauce

Tender chicken: the recipe gives no exact cooking time, so check that the pieces are cooked through and tender before serving.

Thickened sauce: let the stew continue cooking until the liquid has reduced to a thicker consistency. Stir gently from time to time to help prevent the coconut milk catching on the pan.

Serving ideas

Serve the chicken with rice to soak up the coconut sauce. Plain steamed rice is a simple match for its rich, fragrant flavour.

A fresh vegetable side can add contrast to the creamy stew. Keep accompaniments simply seasoned so they do not compete with the spice paste.

Recipe notes & tips

• Cut the chicken into 8 pieces as specified so it cooks in manageable portions.
• Toast the coconut in a dry pan, not in oil.
• Grind the shallots, garlic and lemongrass into a paste rather than leaving them in large pieces.
• Bring the thin coconut milk and chicken mixture to the boil before adding the remaining ingredients.
• Stir gently while the sauce thickens to reduce the chance of it catching.
• Check the largest chicken pieces for tenderness before serving.

Variations

• Add vegetables: simmer sturdy vegetables with the chicken so they take on the coconut sauce.
• Use chicken thighs: substitute thighs for a similarly rich, tender result.
• Adjust the asam: add the asam water gradually if you prefer to check the tang as you go.
• Change the texture: grind the toasted coconut more coarsely for a more noticeable texture.
• Serve with rice: pair the stew with steamed rice to catch the sauce.

Common mistakes to avoid

• Scorching the coconut: keep it moving over dry heat and take it off the pan once fragrant and lightly coloured.
• Leaving the paste coarse: grind the shallots, garlic and lemongrass finely so they disperse through the sauce.
• Adding thick coconut milk first: begin with the thin coconut milk, as the recipe directs, and add the thick milk later.
• Boiling hard throughout: bring the mixture to the boil, then cook gently until the chicken is tender and the sauce thickens.
• Serving before the sauce thickens: continue cooking until it reaches a thicker consistency.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until steaming hot throughout, stirring carefully; add a splash of water if the sauce has become too thick.

Frequently asked questions