Indonesian Spiced Gulai Kemuna with Tender Chicken

Gulai Kemuna with Chicken

This flavorful Gulai Kemuna with Chicken is a traditional dish that blends the aromatic richness of Indonesian spices with tender chicken and kemuna, a unique vegetable that adds a delightful texture to the dish. Perfect for a comforting meal, this recipe showcases the essence of Indonesian cuisine with its vibrant spices and creamy coconut base.

Ingredients:

• Kemuna: 1/2 kg, cut into pieces
• Chicken: 1/4 kg, chopped into bite-sized pieces
• Coconut: 1/2 coconut, grated (for extracting coconut milk)
• Lemongrass: 1 stalk, bruised
• Bay Leaves: 2 leaves
• Turmeric Leaves: A few, optional
• Salt, Sugar, and Seasoning Powder (Royco): To taste

Spice Paste:

• Shallots: 4 cloves
• Garlic: 2 cloves
• Candlenuts: 3 pieces
• Ginger: 1 thumb-sized piece
• Turmeric: 1 thumb-sized piece
• Red Chilies: 4 pieces (add more if you prefer extra heat)
• Coriander Powder: 1/2 teaspoon

Instructions:

1. Prepare the Kemuna:

   • Season the chopped kemuna with a generous amount of salt. Massage the salt into the kemuna to help release its sap, which helps in removing any bitterness.
   • Allow the kemuna to sit for a while, then rinse thoroughly under cold water to remove excess salt and sap. Set aside.

2. Prepare the Chicken:

   • Chop the chicken into chunks. Rinse under cold water and set aside.

3. Extract Coconut Milk:

   • Mix the grated coconut with water and squeeze to extract the coconut milk. You will need both the thick and thin coconut milk for this recipe. Set aside.

4. Cook the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, candlenuts, ginger, turmeric, red chilies, and coriander powder. Blend into a smooth paste.
   • Heat a bit of oil in a large pan over medium heat. Add the spice paste, lemongrass, bay leaves, and turmeric leaves (if using). Sauté until fragrant and the oil starts to separate from the paste.

5. Cook the Chicken:

   • Add the chopped chicken to the pan with the sautéed spices. Stir well and cook until the chicken pieces are no longer pink.

6. Add the Kemuna:

   • Incorporate the prepared kemuna into the pan with the chicken. Stir to combine and cook for a few minutes.

7. Simmer and Season:

   • Pour in the thick coconut milk and stir. Add a little water if needed to cover the ingredients. Bring to a gentle simmer.
   • Season with salt, sugar, and seasoning powder (Royco) to taste. Adjust the seasoning as needed.

8. Finish Cooking:

   • Continue to simmer the gulai until the kemuna is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.

9. Serve:

   • Once the gulai is cooked and the flavors are well blended, remove from heat. Serve hot with steamed rice for a complete and satisfying meal.

Enjoy this delightful Gulai Kemuna with Chicken, a dish that brings together the robust flavors and creamy textures of traditional Indonesian cooking!