Indonesian Jackfruit and Chicken Curry (Gulai Nangka Ayam)

Indonesian Nangka and Chicken Curry (Gulai Nangka + Ayam)

Ingredients:

• 250 grams chicken, cut into bite-sized pieces
• 200 grams young jackfruit (nangka muda), peeled and cut into chunks
• 500 ml thick coconut milk (santan)
• For the Spice Paste:
  • 6 large red chilies (cabe merah besar)
  • 2 bird’s eye chilies (cabe rawit)
  • 6 shallots (bawang merah)
  • 2 cloves garlic (bawang putih)
  • 1 candlenut (kemiri)
  • 1 cm turmeric (kunyit)
  • 1 cm galangal (laos/lengkuas)
  • 1 cm ginger (jahe)
  • Coriander powder (ketumbar bubuk), to taste
  • Black pepper powder (merica bubuk), to taste
  • Fine salt (garam halus), to taste
• For Additional Aromatics:
  • 2 stalks lemongrass (serai), bruised
  • 2 lime leaves (daun jeruk)
  • 1 bay leaf (daun salam)
  • 2 sprigs green onions (daun bawang/pre), sliced

Instructions:

1. Prepare Ingredients: Begin by thoroughly cleaning the young jackfruit and chicken. Cut both into desired pieces. Boil them separately until tender, then drain and set aside.

2. Make Spice Paste: Blend the red chilies, bird’s eye chilies, shallots, garlic, candlenut, turmeric, galangal, and ginger into a smooth paste. This mixture will form the base of your curry.

3. Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste and cook until fragrant and the oil begins to separate from the paste.

4. Combine Ingredients: Add the bruised lemongrass, lime leaves, bay leaf, and sliced green onions to the pan. Stir and cook briefly to release their flavors.

5. Add Coconut Milk: Pour in the thick coconut milk and stir well to combine with the spice paste. Reduce the heat to low and bring to a gentle simmer.

6. Simmer and Combine: Add the chicken and young jackfruit to the pan. Stir to ensure everything is well-coated with the curry sauce. Continue cooking gently, allowing the flavors to meld together and the sauce to thicken. Be careful not to let the coconut milk boil too vigorously, as this can cause it to curdle.

7. Final Adjustments: Taste and adjust the seasoning with coriander powder, black pepper, and salt as needed. Continue cooking until the sauce has reduced slightly and is flavorful, but not completely dry.

8. Serve: The curry is delicious served with lontong (rice cakes) or steamed rice. Enjoy the rich and aromatic flavors of this traditional Indonesian dish!

Happy cooking and enjoy your meal!