Indonesian Coconut Chicken Curry (Gule Ayam)

Gule Ayam (Indonesian Chicken Curry)

Ingredients:

• 1 kg chicken, cut into small pieces
• 1 liter coconut milk (from 1/2 coconut)
• For the Spice Paste:
  • 6 shallots
  • 4 garlic cloves
  • 2 thumb-sized pieces of turmeric
  • 4 candlenuts
  • 1/2 teaspoon coriander seeds
  • 1/3 teaspoon black pepper
  • A pinch of cumin seeds
  • Salt and sugar to taste
• Oil for sautéing
• For Additional Spices:
  • 2 bay leaves
  • 2 stalks of lemongrass, bruised
  • 2 pieces of galangal
  • 1 stick of cinnamon
• Fried shallots, for garnish

Instructions:

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

1. Prepare the Chicken: Rinse the chicken pieces thoroughly, then boil them. Discard the water and rinse the chicken again until clean. This step helps to remove excess blood and impurities.

2. Make the Spice Paste: Blend the shallots, garlic, turmeric, candlenuts, coriander seeds, black pepper, and cumin seeds into a smooth paste.

3. Cook the Spice Paste: Heat oil in a pan over medium heat. Sauté the spice paste until it becomes aromatic. Add the bay leaves, lemongrass, galangal, and cinnamon stick to the pan. Continue to sauté for a few more minutes to release the flavors.

4. Add the Chicken: Add the chicken pieces to the pan. Stir well to coat the chicken with the spice paste. Add a small amount of water, and season with salt and sugar. Cook the chicken, turning occasionally, until it is tender and cooked through.

5. Add the Coconut Milk: Pour in the coconut milk and bring to a gentle boil. Reduce the heat and simmer until the sauce thickens and the chicken is fully cooked.

6. Adjust Seasonings: Taste the curry and adjust the seasoning with additional salt and sugar if needed.

7. Serve: Garnish with fried shallots and serve hot. For an added touch of flavor, enjoy with sambal kecap (a sweet soy sauce and chili condiment).

Tips:

• For a richer flavor, you can cook the curry for a longer time to allow the spices and coconut milk to meld together beautifully.
• Gule Ayam is best enjoyed with steamed rice or traditional Indonesian side dishes.