Gule Ayam (Indonesian Chicken Curry)
Ingredients:
- 500 grams of chicken, cut into pieces and cleaned
- 2 bay leaves
- 1 stalk lemongrass, smashed
- 3 cm cinnamon stick
- 1/2 teaspoon cumin
- Salt to taste
- Sugar to taste
- Ground black pepper to taste
- Ground coriander to taste
- 5 shallots
- 3 cloves garlic
- 5 bird’s eye chilies
- 5 red chilies
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of turmeric
- 3 candlenuts
- Juice of 1/2 lime
- 2 kaffir lime leaves
- 5 cloves
Instructions:
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Prepare the Chicken: Clean and cut the chicken into pieces. Fry the chicken until half-cooked, then set aside.
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Prepare the Spice Paste: Blend the shallots, garlic, coriander, black pepper, cloves, bird’s eye chilies, red chilies, turmeric, ginger, and candlenuts into a smooth paste.
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Sauté the Spice Paste: In a large pot, heat a bit of oil over medium heat. Add the blended spice paste and sauté until fragrant.
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Simmer the Broth: Add water to the pot and bring it to a boil. Add sugar, salt, cloves, kaffir lime leaves, lemongrass, and lime juice. Stir well and adjust the seasoning to taste.
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Cook the Chicken: Add the half-cooked chicken to the pot. Reduce the heat to low and let it simmer. Stir occasionally to ensure the flavors meld and the chicken cooks through. Allow it to cook for about 10 minutes, or until the sauce thickens to your liking.
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Serve: Once the chicken is cooked and the sauce has thickened, turn off the heat. Your Gule Ayam is ready to be served. Enjoy it as a main dish alongside steamed rice. Don’t forget to take a photo of your delicious creation and share it with your foodie community!
Tips:
- Adjust the number of chilies according to your preferred level of spiciness.
- You can add other vegetables like potatoes or carrots for a more nutritious meal.
- For a richer flavor, you can use coconut milk instead of water in the broth.
Selamat mencoba! (Happy cooking!)
