Recipe of Award-winning Gulai Ayam - Indonesian Chicken Curry
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Make Speedy Gulai Ayam - Indonesian Chicken Curry. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Gulai Ayam - Indonesian Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gulai Ayam - Indonesian Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Gulai Ayam - Indonesian Chicken Curry is 8 People. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Gulai Ayam - Indonesian Chicken Curry using 18 ingredients and 5 steps. Here is how you cook that.
Classified as Indonesian curry, gulai ayam is a traditional Indonesian dish of chicken in a spicy rich yellowish curry-like sauce. It is originally from West Sumatera, Indonesia.
Ingredients and spices that need to be Get to make Gulai Ayam - Indonesian Chicken Curry:
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons vegetable oil
- 750 ml water
- 200 ml coconut milk
- 1 lemongrass, bruised and knotted
- 5 kaffir limes leaves
- 2 bay leaves
- Spice Paste :
- 2 big red chilies
- 5 shallots
- 5 clove garlic
- 5 candlenuts
- 1 cm ginger
- 2 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions to make Gulai Ayam - Indonesian Chicken Curry
- Grind all the spice paste ingredients.
- Heat oil in a soup pot and fry the spice paste. Add lemongrass, kaffir limes leaves and bay leaves until fragrant, around 3-5 minutes.
- Add chicken. Cook until chicken are no longer pink.
- Pour water into the pot and bring to a boil. Reduce heat and simmer for 30 minutes or until chicken is cooked and tender.
- Pour the coconut milk and cook for another 15 minutes. Turn off the heat and serve immediately with steamed rice.
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