Ayam Gulai Kuning No Santan: A Rich and Flavorful Indonesian Chicken Curry
Ingredients:
- 1 kg chicken (preferably boneless chicken breast)
- Spice Paste:
- 8 shallots
- 6 cloves garlic
- 3 bird’s eye chilies
- 4 red chilies (curly type)
- 2 medium red tomatoes
- 5 candlenuts
- 5 cm fresh turmeric
- 3 cm fresh galangal (crushed)
- 5 cm fresh ginger (cut into pieces)
- 1 medium lemongrass stalk (crushed)
- 4 kaffir lime leaves
- Salt, to taste
- Sugar, to taste
- Mushroom seasoning powder, to taste
- Water, as needed
- Cooking oil, for sautéing
Instructions:
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Prepare the Ingredients: Begin by prepping all your ingredients. Peel and chop the shallots and garlic. Remove stems and seeds from the chilies if desired, then slice them. Cut the tomatoes into chunks, and crush the galangal and lemongrass. Slice the ginger into small pieces.
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Make the Spice Paste: In a blender, combine the shallots, garlic, bird’s eye chilies, red chilies, tomatoes, candlenuts, and fresh turmeric. Blend until you achieve a smooth paste. Set aside.
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Sauté the Spice Paste: Heat cooking oil in a pan over medium heat. Add the spice paste to the pan and sauté until the oil begins to separate from the paste, and the aroma of the spices becomes fragrant.
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Add Aromatics: Once the spice paste is well-cooked, add the crushed lemongrass, galangal, ginger pieces, and kaffir lime leaves. Stir to combine, letting the flavors meld together.
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Cook the Chicken: Add the chicken pieces to the pan. Stir well to coat the chicken with the spice paste. Cook for a few minutes until the chicken is no longer pink.
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Simmer and Season: Pour in enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer. Cook until the chicken is tender and the sauce has thickened. Add salt, sugar, and mushroom seasoning powder to taste. Adjust seasoning as needed.
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Final Touches: Continue to cook until the sauce reaches your desired consistency. Ensure the chicken is thoroughly cooked and the flavors are well-balanced.
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Serve: Transfer the Ayam Gulai Kuning No Santan to a serving dish. Serve hot with steamed rice and enjoy this rich, flavorful Indonesian curry.
Tips:
- For a more authentic taste, use fresh ingredients where possible.
- Adjust the amount of chilies based on your heat preference.
- The curry can be made ahead of time and stored in the refrigerator for a few days, as the flavors continue to develop.
This Ayam Gulai Kuning No Santan is a delightful twist on traditional Indonesian curry, offering all the rich flavors without the use of coconut milk. Enjoy the vibrant, aromatic essence of this dish with family and friends!
