Rahel’s gulai ayam (Indonesian chicken curry)
Enjoy one of Indonesia’s premier curry dishes, a west Sumatra specialty. You’ll get lost in the deep flavours from the aromatic herbs and spices
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 12bone-in chicken thighs
- 1lime , juiced
- 2tbsp rapeseed, sunflower or vegetable oil
- 3lemongrass stalks , bruised and tied together
- 6lime leaves , torn
- 1cinnamon stick
- 3cardamom pods , seeds crushed
- 1star anise
- 2tsp ground coriander
- ½tsp ground nutmeg
- ½tsp ground cumin
- ½tsp ground turmeric
- 50g coconut palm sugar (ideally Indonesian), or coconut sugar
- 1tsp tamarind paste
- 400ml coconut milk
- steamed white rice , to serve
- 4garlic cloves
- 3banana shallots or 6 small Asian shallots, peeled
- 3-4 large red chillies , trimmed
- 10 ½cm piece of ginger , peeled
- 1cm piece of galangal , peeled
- 5candlenuts or macadamia nuts
Instructions
Step 1
Put the chicken in a large bowl. Season with salt, pepper and the lime juice. Set aside.Step 2
For the bumbu, peel the garlic and tip into a medium food processor along with the other ingredients, then blend until smooth.Step 3
Heat the oil in a large saucepan or wok over a medium heat and fry the bumbu spice paste, lemongrass, lime leaves, cinnamon, cardamom, star anise and ground spices for about 5 mins, or until fragrant.Step 4
Add the chicken and stir to coat in the spices. Continue cooking for about 2-3 mins, then add the coconut sugar, tamarind and 200ml water. Season, stir and bring to the boil, then reduce the heat to a simmer. Cover and cook for 15 mins.Step 5
Tip in the coconut milk and simmer for 15 mins more until the chicken is cooked. Remove from the heat and serve with steamed rice. Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot.