Ingredients

  • Serves 4 people
  • 1 whole chicken (cut into 12 parts)

  • 3 tbsp vegetable oil

  • 250 cc santan cair

  • 125 cc coconut milk

  • 1 tbsp Coriander

  • 3 stalks lemongrass (bruised)

  • 1 tsp fennel 

  • fried shallots (for garnish)

  • 1 tbsp cumin

  • 1 tsp turmeric

  • spice paste: 

    15 shallots (sliced)

  • 10 red chilies (soak in hot water for 20 minutes and set a side)

  • 1 galangal (finger size)

  • 1 ginger

  • 6 candlenut (stir fried) 

  • salt to taste

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Recipe Courtesy of
Asian Food Network

Ayam Gulai

If you have a hankering for curry chicken, this is the quintessential dish. Originating from Indonesia with variations in Malaysia and Singapore, the Gulai Ayam is an aromatic curry that is deceptively easy and quick to make. First -the rempah, or spice paste, which a blend of Southeast Asian spices and herbs that is fried quickly until fragrant. Then toss in the chicken, lemongrass, add coconut milk, simmer till the gravy thickens and ta-dah! Serve with rice or bread.
  • Easy
  • 20 min
  • 5 min
  • 15 min
  • 2 steps
  • 16 Ingredients
  • Easy
  • 2 steps
  • 16 Ingredients
  • 20 min
  • 5 min
  • 15 min

Instructions

  1. Blend & fry paste

    • Cut shallots in quarters, slice ginger and galangal, mince garlic then blend shallots, chilies, ginger, galangal, garlic and candlenuts until smooth. 
    • Add oil as necessary to keep the blender going. In a small bowl, add 1 tbsp coriander powder, 1 tbsp cumin, 1 tsp fennel and 1 tsp turmeric powder. 
    • Combine in blender and set aside.Heat 2 tbsp of vegetable oil in pan and fry chili paste for 2-3 minutes until fragrant.
    Blend & fry paste


  2. Cook chicken and simmer

    • Add spice paste continue to fry, stirring occasionally for another 2 minutes. Add chicken pieces and lemongrass and cook, stirring frequently. 
    • Add thin coconut milk and salt to taste .Simmer uncovered for about 20 minutes, stirring from time to time until chicken is tender and gravy has thickened.
    • Add thick coconut milk and cook for 2-3 minutes. Remove from heat.
    Cook chicken and simmer


Plate and Serve!

Best to use thigh fillets with skin intact. 

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 1 whole chicken (cut into 12 parts)

  • 3 tbsp vegetable oil

  • 250 cc santan cair

  • 125 cc coconut milk

  • 1 tbsp Coriander

  • 3 stalks lemongrass (bruised)

  • 1 tsp fennel 

  • fried shallots (for garnish)

  • 1 tbsp cumin

  • 1 tsp turmeric

  • spice paste: 

    15 shallots (sliced)

  • 10 red chilies (soak in hot water for 20 minutes and set a side)

  • 1 galangal (finger size)

  • 1 ginger

  • 6 candlenut (stir fried) 

  • salt to taste

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