Ingredients:
- 4-6 chicken thighs or breasts
- 200 ml thick coconut milk
- 300 ml water
- 5 kaffir lime leaves
- 1 lemongrass, bruised
- 1 piece galangal (about 2 cm), bruised
- 1 tsp sugar
- Salt to taste
Spice Paste (blended):
- 3 shallots
- 2 cloves garlic
- 5 red chilies (adjust to taste)
- 2 cm ginger
- 5 cm fresh turmeric
- 1/2 tsp coriander powder
- 1/2 tsp ground white pepper
- 50 ml cooking oil
Instructions:
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Prepare the Spice Paste: In a blender, combine shallots, garlic, red chilies, ginger, turmeric, coriander powder, and white pepper. Blend into a smooth paste.
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Sauté the Spice Paste: Heat the cooking oil in a large pan over medium heat. Add the blended spice paste, kaffir lime leaves, lemongrass, and galangal. Sauté until fragrant and the paste changes color, about 3-5 minutes.
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Cooking with Coconut Milk: Pour in the thick coconut milk and water. Stir well to combine and bring to a gentle boil.
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Add the Chicken: Add the chicken pieces into the pan. Cook over medium heat, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 20-25 minutes.
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Seasoning: Season with salt and sugar. Adjust the seasoning according to your taste preferences.
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Serve: Once the chicken is tender and the curry has thickened to your liking, remove from heat. Serve hot with steamed rice or your favorite side dishes.
This fragrant Indonesian chicken curry, known as Gulai Ayam, is a delightful blend of spices and coconut milk, creating a creamy and aromatic dish that is perfect for any occasion. Enjoy the rich flavors and tender chicken in this traditional Southeast Asian recipe!