Gulai Ayam Telor Recipe
Gulai Ayam Telor is a flavorful and comforting Indonesian chicken curry that’s enriched with tender pieces of chicken and hard-boiled eggs, simmered in a rich, aromatic coconut milk sauce. This dish is perfect for family gatherings or a special dinner. Follow these steps to create this delicious and authentic recipe.
Ingredients:
- 1 kg chicken (preferably thighs, cut into pieces)
- 12 large eggs (hard-boiled)
- 0.5 kg thick coconut milk
- 1 cup coconut water
- 1 liter water
- 6 shallots
- 4 cloves garlic
- 1 piece ginger (about 2 inches)
- 2 pieces galangal (sliced)
- 2 tablespoons ground red chili
- 1 teaspoon turmeric powder
- 2 kaffir lime leaves
- 1 turmeric leaf (optional, sliced)
- 2 stalks lemongrass (bruised)
- 0.5 teaspoon white pepper
- To taste: black pepper
- To taste: salt
- 3 candlenuts (or substitute with macadamia nuts)
Steps:
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Prepare the Spice Paste:
- Blend the shallots, garlic, ginger, galangal, ground red chili, and candlenuts until smooth. This will be your spice paste.
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Cook the Curry Base:
- In a large pot, combine the thick coconut milk, coconut water, and the blended spice paste. Stir in the white pepper, black pepper, salt, kaffir lime leaves, and lemongrass. Add the turmeric leaf if using. Bring the mixture to a boil, stirring frequently to prevent sticking.
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Add the Chicken:
- Once the base has come to a boil, add the chicken pieces. Reduce the heat to medium and simmer for about 15 minutes, or until the chicken is cooked through and tender.
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Incorporate the Eggs:
- Gently add the hard-boiled eggs to the pot. Continue to simmer until the curry is well combined and has thickened slightly. Taste and adjust seasoning if necessary.
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Serve:
- Serve the Gulai Ayam Telor hot, accompanied by steamed rice or your favorite side dishes.
This Gulai Ayam Telor recipe captures the essence of traditional Indonesian flavors with a delightful mix of spices and creamy coconut milk. Enjoy this savory dish that brings a touch of exotic comfort to your table!
