Gulai Lemak Ayam - spiced stewed chicken in creamy sauce

Ingredients

• 8chicken thighs
• ½ tspground turmeric
• 2 tbspoil
• 5cloves
• 1star anise
• 3 cmcinnamon stick
• 2 tbsptomato ketchup
• ½onion
• 1red tomato
• 75 gpeas
• 1 tspsalt
• 500 mlcoconut milk
• 3shallots
• 3 clovesgarlic
• 1 cmfresh ginger
• 8dried chillies

Instructions

1. 1

   Season the chicken

   Rub the chicken thighs with the turmeric. Heat the oil in a pan and fry the chicken until golden brown. Lift it out, keeping the fat or oil in the pan.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, ginger and dried chillies to a fine paste. Cut the tomato into pieces and slice the onion into strips.

3. 3

   Fry the spices

   Heat the reserved fat or oil in the pan. Fry the paste with the cloves, star anise and cinnamon for 3 minutes.

4. 4

   Simmer the curry

   Add the coconut milk and bring it to the boil. Add the chicken and tomato ketchup, then cook gently until the sauce has thickened. Add the onion, tomato and peas, and cook until they are soft and the chicken is done.

What is Gulai Lemak Ayam?

Gulai Lemak Ayam is an Indonesian chicken curry in which coconut milk gives the sauce its rich, creamy character. The name refers to a gulai-style spiced stew, and versions vary from kitchen to kitchen.

This version layers browned chicken with a ground shallot, garlic, ginger and chilli paste, then adds whole spices and vegetables. The ketchup brings a little sweetness and tang to the coconut sauce.

Nutrition and macros by portion

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

Chicken provides most of the protein, while coconut milk and frying oil contribute much of the fat. The peas, ketchup and any rice served alongside supply carbohydrates. Pair a portion with plenty of vegetables, or serve it with a measured helping of rice and a fresh salad.

Build flavour with the chicken

Turmeric: coating the chicken before frying gives it colour and a warm, earthy note.

Browning: fry the thighs until golden, then remove them before making the sauce. Keep the cooking fat in the pan so the paste can pick up the flavour left behind.

Get the spice paste right

Fine paste: grind the shallots, garlic, ginger and dried chillies as smoothly as you can. A fine paste fries more evenly and blends into the sauce.

Whole spices: cloves, star anise and cinnamon steep in the coconut milk as the curry cooks. They add fragrance without needing to be ground into the paste.

Keep the sauce gentle

Coconut milk: bring it to the boil after adding it, then keep the curry at a gentle simmer. A steady, restrained heat helps the sauce thicken without scorching on the bottom.

Thickening: return the chicken to the sauce and let it cook gently before adding the vegetables. The sauce should coat the chicken rather than remain very thin.

Finish the vegetables

Onion and tomato: add these with the peas towards the end, as the recipe directs. They need time to soften but should still contribute their own texture to the finished curry.

Doneness: cook until the vegetables are soft and the chicken is done. If the sauce thickens before the chicken is ready, keep the heat low and continue cooking gently.

What to serve alongside

Rice is a natural partner for the creamy, spiced sauce and makes the dish a more filling meal. Serve it plain so it does not compete with the aromatics in the curry.

For a fresher contrast, add a simple salad or lightly cooked greens at the table. Keep the accompaniments mild if you want the chilli and whole spices to remain the focus.

Recipe notes & tips

• Pat the chicken dry before frying to help it brown rather than steam.
• Grind the paste finely so it fries evenly and becomes part of the sauce.
• Keep the reserved cooking fat in the pan, but avoid letting the spice paste catch.
• Stir gently while the coconut milk comes to the boil to prevent sticking.
• Add the vegetables only after the chicken has had time to cook in the sauce.
• Taste the finished sauce before serving and adjust the salt if needed.

Variations

• Adjust the heat: use fewer dried chillies for a milder curry.
• Add greens: stir in a handful of spinach near the end and cook until wilted.
• Use chicken drumsticks: swap them for thighs and simmer until cooked through.
• Add lime: finish with a squeeze of lime juice for a sharper contrast.
• Serve with rice: spoon the curry over steamed rice to make a fuller meal.

Common mistakes to avoid

• Crowding the pan: fry the chicken in batches if the pieces do not fit in a single layer.
• Burning the paste: keep the heat moderate and stir as it fries with the whole spices.
• Boiling hard: lower the heat after the coconut milk comes to the boil so the sauce cooks gently.
• Adding vegetables too soon: wait until the chicken has simmered in the sauce before adding them.
• Removing all the cooking fat: reserve it in the pan so the spice paste can fry in it.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, stirring occasionally; add a splash of water if the sauce has become too thick.

Frequently asked questions