Authentic Indonesian Free-Range Chicken Curry (Gulai Ayam Kampung)

Traditional Indonesian Gulai Ayam Kampung Recipe

Ingredients:

• 10 pieces of free-range chicken
• 2 potatoes, peeled and cubed
• For the seasoning paste:
  • 6 shallots
  • 8 bird’s eye chilies
  • 8 dried chilies (soaked in hot water for 15 minutes, then drained)
  • 2 curly red chilies
  • 6 garlic cloves
  • A thumb-sized piece of ginger
  • 2 pieces of turmeric (or 2 tablespoons of ground turmeric)
  • 2 tablespoons of roasted grated coconut (kelapa gongseng)
  • 1 tablespoon of mixed spices (cumin, coriander, cardamom, star anise, nutmeg)
  • 1 teaspoon of white cumin
• For the additional ingredients:
  • 6 tablespoons of tamarind water
  • 1 red onion, finely sliced
  • 1 stalk of lemongrass, finely sliced
  • 2 sprigs of curry leaves (or bay leaves)
  • 3 pieces of wild pepper leaves (daun mangkokan or tapak liman), finely sliced
  • 4 kaffir lime leaves
  • 1 pandan leaf
  • 65 ml of instant coconut milk
  • Salt to taste
  • Sugar to taste
  • Mushroom seasoning or bouillon powder to taste
  • Water as needed

Instructions:

1. Prepare the Chicken: Clean the chicken pieces thoroughly. Rub them with salt and lime juice. Let them sit for 10 minutes to absorb the flavors.

2. Make the Spice Paste: Blend the shallots, bird’s eye chilies, dried chilies, curly red chilies, garlic, ginger, turmeric, roasted grated coconut, mixed spices, and white cumin with a pinch of salt, sugar, and mushroom seasoning. Blend until smooth.

3. Cook the Base: In a large pan, heat a little oil and sauté the finely sliced red onion, lemongrass, and curry leaves until fragrant and translucent.

4. Add the Spice Paste: Add the blended spice paste to the pan. Cook over low heat, stirring frequently, until the paste becomes aromatic and loses its raw smell.

5. Cook the Chicken: Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook over low heat until the chicken starts to brown and the spices are well absorbed.

6. Simmer: Pour in enough water to cover the chicken. Bring to a boil, then reduce the heat to low and let it simmer until the chicken is cooked through.

7. Add Potatoes: Add the cubed potatoes and tamarind water. Continue to cook until the potatoes are tender and cooked through.

8. Finish with Coconut Milk: Stir in the instant coconut milk. If the curry is too thick, add a little more water to reach your desired consistency. Adjust the seasoning with salt and sugar to taste.

9. Serve: Once everything is cooked and well combined, serve the Gulai Ayam Kampung hot with steamed rice.

This traditional Indonesian chicken curry, known as Gulai Ayam Kampung, features a rich, aromatic blend of spices and creamy coconut milk, making it a comforting and flavorful dish perfect for any meal. Enjoy the depth of flavors from the combination of fresh spices and herbs that truly capture the essence of Indonesian cuisine.