Gulai Ayam

Gulai Ayam (Indonesian Chicken Curry / Ayam = Chicken) is one of three types of Indonesian curry types. The first is the one with runny and soupy consistency, made from diluted coconut milk. Called “Gulai“, any kind of meat can be used; white meat, red meat, gizzard, liver. The second one is “Kari”, with slightly grainier texture and less water. The third one is “Rendang”, the driest of all – also my favourite!

While you can easily buy a sachet of Gulai spice mix at the supermarket, I always find it more fun and impressive making my own curry pastes. You can also add or tweak the curry paste to your liking, in terms of spice or particular flavours.

INGREDIENTS:

• 6 red Bird’s Eye chilli
• 4 Candlenuts (Macadamia, Brazil or Cashews can be substituted, though only use 2 Brazil nuts)
• 1/2 tablespoon whole coriander seed
• 2 cloves garlic
• 4 cloves shallot (aka Baby Onions, NOT spring onions. Can substitute for 1 small onion + 1 clove garlic)
• 1/2 tsp turmeric (or 1 inch piece)
• 1-2cm piece fresh ginger
• 1 tsp Galangal (Laos)
• 1 lemongrass
• 4 salam leaves (bay leaves)
• 1/2 chicken, cut into 6 to 8 pieces (Or 6 drumsticks, wings, whatever)
• 2 tablespoons oil (I use coconut oil)
• 1/2 tablespoon salt
• 1 teaspoon sugar (optional)
• 1 cup coconut cream, diluted with 2 cups of water
• 1 large potato, peeled and cubed

METHOD:

1. In a bowl or spice grinder, add chilli, candlenut, coriander seeds, garlic, shallot, turmeric and two tablespoons of water. Grind the ingredients for 5 minutes until it reaches smooth consistency. You can add more water to make the grinding process easier
2. Wash the galangal under running water for a couple of minutes to remove dirt traces. Flatten the galangal using a pestle or back of cleaver. This is important to release flavor
3. Remove first layer of lemongrass. Cut into two halves. Flatten and set aside
4. In a medium sized saucepan, heat oil over medium high heat. Stir fry the spice paste till fragrant – constantly stirring to prevent burning. Add salam leaves, lemongrass and galangal. Cook for a couple of minutes
5. Add salt, sugar and chicken pieces. Cook over medium high heat for another 3 minutes
6. Pour the diluted coconut milk slowly into the stock pot and add potato cubes. Cook for another 25 minutes
7. Lower heat and simmer for another 30 minutes
8. Remove from heat, serve with rice, noodles or rice cakes

• The heat can be adjusted by reducing the amount of chilli or removing the seeds
• For extra flavor, the chicken is normally deep-fried for a couple of minutes so it formed some crust before cooking.
• The dish will form one layer of orangish colored oil – this is the coconut oil. You should stir before eating, but if too much, can be scooped off.