Gulai Ayam: A Flavorful Indonesian Chicken Curry
Ingredients:
- 1 kg chicken, cut into pieces
- For the Spice Paste:
- 10 red chilies (adjust quantity for desired spiciness; additional chilies can be added if you prefer more heat)
- 10 shallots
- 5 cloves of garlic
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 5 candlenuts
- 500 ml coconut milk
- Salt to taste
- For Crushing:
- Lemongrass stalks
- Galangal
- For Additional Flavor:
- Bay leaves
- Turmeric leaves
- Kaffir lime leaves
- Optional: Potatoes (if desired)
Instructions:
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Prepare the Spice Paste: Blend or grind together the red chilies, shallots, garlic, turmeric, ginger, and candlenuts until smooth.
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Cook the Spice Paste: Heat a generous amount of oil in a large pot over medium heat. Add the spice paste and sauté until aromatic and the oil begins to separate from the paste.
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Add the Chicken: Add the chicken pieces to the pot. Stir well to coat the chicken with the spice paste. Continue to cook for a few minutes, allowing the flavors to meld.
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Incorporate Additional Ingredients: Add lemongrass and galangal to the pot. Stir to combine.
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Add the Coconut Milk: Pour in the coconut milk, stirring continuously to prevent the milk from curdling.
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Simmer: Reduce the heat to low and let the curry simmer. Add the bay leaves, turmeric leaves, and kaffir lime leaves. Cook until the chicken is tender and the flavors have melded together, about 20-30 minutes.
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Optional Potatoes: If using, add pre-fried potatoes to the pot and cook until they are tender and well incorporated with the curry.
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Season and Serve: Taste and adjust the seasoning with salt as needed. Serve hot with steamed rice or your preferred accompaniment.
Enjoy your delicious Gulai Ayam, a delightful Indonesian chicken curry that combines aromatic spices with rich coconut milk for a truly satisfying meal.
