Gule Ayam (Indonesian Chicken Curry)
Ingredients:
- 1 kg chicken, cut into small pieces
- 1 liter coconut milk (from 1/2 coconut)
- For the Spice Paste:
- 6 shallots
- 4 garlic cloves
- 2 thumb-sized pieces of turmeric
- 4 candlenuts
- 1/2 teaspoon coriander seeds
- 1/3 teaspoon black pepper
- A pinch of cumin seeds
- Salt and sugar to taste
- Oil for sautéing
- For Additional Spices:
- 2 bay leaves
- 2 stalks of lemongrass, bruised
- 2 pieces of galangal
- 1 stick of cinnamon
- Fried shallots, for garnish
Instructions:
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Prepare the Chicken: Rinse the chicken pieces thoroughly, then boil them. Discard the water and rinse the chicken again until clean. This step helps to remove excess blood and impurities.
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Make the Spice Paste: Blend the shallots, garlic, turmeric, candlenuts, coriander seeds, black pepper, and cumin seeds into a smooth paste.
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Cook the Spice Paste: Heat oil in a pan over medium heat. Sauté the spice paste until it becomes aromatic. Add the bay leaves, lemongrass, galangal, and cinnamon stick to the pan. Continue to sauté for a few more minutes to release the flavors.
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Add the Chicken: Add the chicken pieces to the pan. Stir well to coat the chicken with the spice paste. Add a small amount of water, and season with salt and sugar. Cook the chicken, turning occasionally, until it is tender and cooked through.
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Add the Coconut Milk: Pour in the coconut milk and bring to a gentle boil. Reduce the heat and simmer until the sauce thickens and the chicken is fully cooked.
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Adjust Seasonings: Taste the curry and adjust the seasoning with additional salt and sugar if needed.
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Serve: Garnish with fried shallots and serve hot. For an added touch of flavor, enjoy with sambal kecap (a sweet soy sauce and chili condiment).
Tips:
- For a richer flavor, you can cook the curry for a longer time to allow the spices and coconut milk to meld together beautifully.
- Gule Ayam is best enjoyed with steamed rice or traditional Indonesian side dishes.
