Indonesian Gulai Ayam Recipe

Looking to spice up your meal? We’ve got just the Southeast Asian flavours you need to give your dinners a whole new look. Try out this rich Indonesian chicken curry, locally referred to as ‘Gulai Ayam’. Doused in traditional Malay ingredients like coconut milk and Kaffir lime paired with fiery Thai chilies and lemongrass, this chicken curry will leave your palate reeling. Simple to make and heavenly to devour, the Gulai Ayam needs to be on your menu for the week. Here’s a super easy recipe to get you going.

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Indonesian Gulai Ayam Recipe

Traditional Indonesian chicken curry in spices and coconut milk.

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Course

Main Dish

Cuisine

Asian, Indonesia.

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Chicken cut into 8 pieces
• 1 tsp coriander seeds
• 1 tsp Cumin seeds
• 1 tsp fennel seeds
• 1 tsp grated nutmeg
• 1 tsp Turmeric powder
• 1/2 tsp whole cloves
• 1/4 tsp cardamom seeds
• 10 fresh red Thai chillies
• 5 candlenuts
• 4 garlic cloves peeled
• 3 small Asian shallots peeled
• 1 2-inch ginger piece peeled and sliced
• 3 tbsp peanut oil
• 5 kaffir lime leaves
• 2 cinnamon sticks
• 1 lemongrass stalk trimmed and knotted
• 2 cups coconut milk
• Kosher salt, to taste

Course Main Dish Cuisine Asian, Indonesia. Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 Chicken cut into 8 pieces 1 tsp coriander seeds 1 tsp Cumin seeds 1 tsp fennel seeds 1 tsp grated nutmeg 1 tsp Turmeric powder 1/2 tsp whole cloves 1/4 tsp cardamom seeds 10 fresh red Thai chillies 5 candlenuts 4 garlic cloves peeled 3 small Asian shallots peeled 1 2-inch ginger piece peeled and sliced 3 tbsp peanut oil 5 kaffir lime leaves 2 cinnamon sticks 1 lemongrass stalk trimmed and knotted 2 cups coconut milk Kosher salt, to taste

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Instructions

1. Purée coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom, chilies, candlenuts, garlic, shallots, ginger with 2 tablespoons of water in a food processor. Set aside.
2. Heat oil in a 12” skillet over medium-high heat and cook the pureed spices with kaffir lime leaves, cinnamon, and lemongrass until golden, about 5–7 minutes.
3. Stir in half the milk and 1¼ cups water and boil. Reduce heat to medium and cook, while stirring, until tender, about 10–12 minutes.
4. Stir in remaining milk and salt. Cook until slightly thick, 2 minutes more.
5. Serve hot with rice.