Gulai Ayam - Chicken in a curry sauce

Ingredients

• 1,000 gchicken
• 1lemongrass stalk
• 3kaffir lime leaves
• 3 cmcinnamon
• 2cloves
• 1/2nutmeg
• 2cardamom pods
• 4 tbspgrated coconut
• 1,000 mlcoconut milk
• 3 tbspoil
• 10red chillies
• 1 tspblack peppercorns
• 1 tbspcoriander seeds
• 1/ tspcumin
• 1/4 tspaniseed
• 6 cmturmeric
• 6 cmginger
• 3 cmgalangal
• 5 clovesgarlic
• 8shallots
• to tastesalt
• to tasteasam gelugor

Instructions

1. 1

   Toast the coconut

   Dry-roast the grated coconut in a skillet until golden brown.

2. 2

   Toast the spices

   Dry-roast the coriander and cumin in a skillet.

3. 3

   Prepare the aromatics

   Bruise the lemongrass stalk.

4. 4

   Cut the chicken

   Cut the chicken into pieces.

5. 5

   Make the spice paste

   Pound or grind the ingredients for the bumbu into a fine paste.

6. 6

   Fry the aromatics

   Heat the oil in a wok. Fry the spice paste with the lemongrass, kaffir lime leaves, cinnamon, cloves, nutmeg and cardamom for 3 minutes.

7. 7

   Add chicken and coconut

   Add the chicken and grated coconut, then fry briefly.

8. 8

   Simmer until tender

   Add the coconut milk and asam gelugor. Simmer gently until the chicken is cooked and the sauce has thickened.

What is gulai ayam?

Gulai ayam is an Indonesian chicken curry in which aromatic spices and coconut milk create a savoury, full-bodied sauce. Gulai dishes are found across Indonesia and neighbouring parts of Southeast Asia, with ingredients and spice blends varying by region.

This version builds flavour by toasting coconut and spices, then frying a freshly ground bumbu before adding the chicken and coconut milk. A gentle simmer brings the components together without rushing the sauce.

Nutrition and macros by portion

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

The chicken provides most of the protein, while the coconut milk and oil contribute much of the fat; the coconut milk also supplies some carbohydrate. Serve with a measured portion of rice and vegetables to make the plate more balanced.

Building the spice base

Bumbu: the chillies, peppercorns, coriander, cumin, aniseed, turmeric, ginger, galangal, garlic and shallots are pounded or ground into a fine paste. A fine texture helps the spices cook evenly and disperse through the sauce.

Whole aromatics: lemongrass, kaffir lime leaves, cinnamon, cloves, nutmeg and cardamom bring additional fragrance as they fry with the paste. Bruising the lemongrass helps it release its aroma.

Why toast the coconut and spices?

Grated coconut: dry-roasting it until golden adds a toasted flavour and gives the finished curry extra body. Keep it moving in the skillet so it colours evenly rather than catching.

Coriander and cumin: a brief dry toast wakes up their aroma before they join the ground spice mixture. Let them cool enough to handle before grinding them with the other bumbu ingredients.

Frying the bumbu

Cook the paste in the oil with the whole aromatics for the specified 3 minutes, stirring so it does not stick. This step lets the paste heat through and starts releasing its fragrance into the oil.

Add the chicken and toasted coconut only after the paste has fried. The recipe calls for a brief fry at this stage, before the coconut milk goes in.

Getting the simmer right

Once the coconut milk and asam gelugor are added, keep the heat low enough for a gentle simmer. A vigorous boil can make the sauce reduce too quickly before the chicken is cooked.

The recipe gives no exact simmering time, so use its doneness cues: the chicken should be cooked through and the sauce should have thickened. Stir occasionally to help prevent sticking.

Serving the curry

Serve the gulai ayam with rice to soak up the coconut-spice sauce. Plain rice is a simple match for its rich, aromatic flavour.

A fresh vegetable side can add contrast to the meal. The recipe does not specify accompaniments, so choose a simple salad or cooked vegetables if you like.

Recipe notes & tips

• Toast the grated coconut over moderate heat and stir often to avoid scorching it.
• Grind the bumbu finely so it fries evenly and blends into the sauce.
• Bruise the lemongrass before frying to help it release its aroma.
• Keep the curry at a gentle simmer after adding the coconut milk.
• Stir from time to time as the sauce reduces to help prevent it sticking.

Variations

• Adjust the chilli: use fewer red chillies for a milder curry.
• Use chicken pieces: choose bone-in pieces if you prefer them, and check that they are cooked through.
• Add more lime leaf: include extra kaffir lime leaves for a brighter fragrance.
• Serve with rice: pair the curry with plain rice to catch the sauce.
• Add vegetables: serve cooked vegetables alongside the curry for contrast.

Common mistakes to avoid

• Scorching the coconut: stir it regularly and take it off the heat once golden.
• Skipping the dry toast: toast the coriander and cumin in a dry skillet as directed.
• Leaving the paste coarse: pound or grind the bumbu finely for an even sauce.
• Boiling too hard: lower the heat after adding the coconut milk and simmer gently.
• Stopping too soon: continue simmering until the chicken is cooked and the sauce has thickened.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, stirring occasionally; add a little water if the sauce has become too thick.

Frequently asked questions