Authentic Indonesian Gulai Ayam Kampung Recipe

Gulai Ayam Kampung (Free-Range Chicken Curry)

Ingredients:

• 1 whole free-range chicken (ayam kampung)
• 1 coconut
• 1 stalk galangal, crushed (lengkuas geprek)
• Bay leaves (daun salam)
• Kaffir lime leaves (daun jeruk)
• Salt
• Sugar
• Ajinomoto (optional)
• Masako seasoning (optional)

For the spice paste:

• 7 shallots
• 4 cloves of garlic
• 10 bird’s eye chilies (cabe rawit)
• 2 red chilies (cabe merah)
• 1 thumb-sized piece of ginger
• 1 thumb-sized piece of turmeric
• 2 candlenuts (kemiri)
• Coriander seeds
• Black peppercorns

Instructions:

1. Prepare the Chicken:

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   • Clean the whole free-range chicken thoroughly.
   • In a large pot, bring water to a boil and add the chicken along with a pinch of salt.
   • Let the chicken simmer until it is slightly tender but not fully cooked.
   • Remove the chicken from the pot and set aside in a bowl to drain.

2. Extract the Coconut Milk:

   • Grate the coconut and squeeze out the milk, separating it into two bowls: one for thick coconut milk (santan kental) and one for thin coconut milk (santan perahan).

3. Prepare the Spice Paste:

   • In a food processor or mortar and pestle, grind together the shallots, garlic, bird’s eye chilies, red chilies, ginger, turmeric, candlenuts, coriander seeds, and black peppercorns until a smooth paste forms.

4. Cook the Curry:

   • Heat a generous amount of oil in a large wok or deep pan.
   • Add the crushed galangal and sauté for a minute.
   • Add the prepared spice paste and stir-fry until fragrant and the oil starts to separate from the spices.
   • Add the bay leaves and kaffir lime leaves, continuing to stir to combine the flavors.

5. Combine Chicken and Spice Mixture:

   • Add the pre-cooked chicken to the pan, stirring well to coat the chicken with the spice mixture.
   • Allow the chicken to cook in the spices for a few minutes to absorb the flavors.

6. Add Coconut Milk:

   • Pour in the thin coconut milk and season with salt, sugar, ajinomoto, and Masako seasoning to taste.
   • Let the mixture come to a gentle boil.

7. Finish with Thick Coconut Milk:

   • Once the thin coconut milk has reduced slightly and the flavors have melded, add the thick coconut milk.
   • Bring the curry back to a gentle boil, then reduce the heat and let it simmer until the chicken is fully cooked and the curry is rich and flavorful.
   • Adjust the seasoning as needed.

8. Serve:

   • Turn off the heat and transfer the curry to a serving dish.
   • Garnish with fried shallots for added flavor and texture.

Enjoy your homemade Gulai Ayam Kampung with steamed rice or your favorite side dish. This rich and aromatic curry, with its blend of spices and creamy coconut milk, is sure to be a delightful addition to your culinary repertoire.