Ayam Gulai Recipes

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GULAI AYAM PADANG - PADANG CHICKEN CURRY



Gulai Ayam Padang - Padang Chicken Curry image

Follow this recipe to recreate the famous Gulai Ayam Padang to get soft and tender chicken with a generous amount of spicy and savory curry sauce for the steamed rice.

Provided by Anita Jacobson

Categories     Main Dish

Time 1h30m

Number Of Ingredients 22

2 tablespoon cooking oil
3 lemongrass (Indonesian: sereh), bruised and chopped
7 kaffir lime leaves (Indonesian: daun jeruk)
1 cinnamon stick (Indonesian: kayu manis)
3 cardamom (Indonesian: kapulaga), crushed
6 cloves (Indonesian: cengkeh)
½ star anise (Indonesian: bunga pekak/bunga lawang)
2 teaspoon coriander (Indonesian: biji ketumbar)
½ teaspoon cumin (Indonesian: jinten)
½ teaspoon turmeric (Indonesian: kunyit)
1 chicken cut into 8-12 pieces, or 4-5 chicken leg quarters cut into thighs and drumsticks
50 gram (1/4 cup) coconut palm sugar (Indonesian: gula Jawa)
2 teaspoon salt
5 gram (1 teaspoon) tamarind pulp (Indonesian: asam Jawa)
750 ml (3 cup) water
200 ml (1/2 can) coconut milk
3 cloves garlic
150 gram (5 oz) shallots
50 gram (1.5 oz) red chilies (Note 1)
1 inch ginger
2 inch galangal (Indonesian: lengkuas)
5 candlenuts (Indonesian: kemiri) (Note 2)

Steps:

  • Prepare spice paste: Use a food processor or a mortar and pestle to grind garlic, shallot, red chilies, ginger, galangal, and candlenuts into a smooth paste.
  • Sauté spices and aromatics: Heat 2 tablespoons of oil in a wok over medium heat and sauté spice paste, bruised lemongrass, kaffir lime leaves, cinnamon, smashed cardamom, cloves, star anise, coriander, cumin, and turmeric. Stir until fragrant, about 5 minutes.
  • Sauté chicken: Add chicken to the wok and stir to coat with the spices. Cook until the chicken is no longer pink.
  • Add seasonings and water: Add salt, coconut palm sugar, tamarind, and water. Mix and cook until boiling. Reduce the heat to a simmer, cover, and cook for 30 minutes, or until the chicken is soft and tender.
  • Add coconut milk: Stir in coconut milk and continue simmering for another 15 minutes. Turn off the heat, and serve the chicken curry with steamed white rice.

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