Ayam Gulai (Spiced Coconut Chicken Curry)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Most of the effort goes into a wet paste of onion, garlic, and ginger, fried slowly until the oil separates from the solids.
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Rushing it leaves a raw, harsh edge in the sauce. After that, chicken thighs simmer in coconut milk with turmeric, ground coriander, and lemongrass until the sauce turns bright yellow and thick enough to coat the meat. Ayam gulai belongs to the Padang food of West Sumatra's Minangkabau people, whose restaurants lay out many small plates before anyone orders and charge only for the ones you touch.
Ingredients
Instructions
- 1
Chop 1 onion, 5 garlic cloves, and 25 g ginger, then place them in a blender.
Add water a little at a time and blend until the paste is wet, smooth, and free of visible grainy bits.
- 2
Coat a heavy pot with cooking oil and add the paste over low heat.
Stir constantly, scraping the bottom well, so the moisture evaporates without the paste sticking or scorching.
- 3
Keep frying until the paste darkens slightly and the oil separates from the solids.
If it still smells raw or sharp, cook it longer over low heat to remove the rough texture and harsh flavor.
- 4
Add 1 teaspoon turmeric powder, 1.5 teaspoons ground coriander, and 1 bruised lemongrass stalk.
Fry for about 1 minute over low heat, just until the spices smell deep and fragrant, not burnt.
- 5
Add 800 g chicken thighs and turn the pieces until every surface is coated with the spice paste.
When the outside loses its raw color, pour in 600 ml coconut milk and stir gently.
- 6
When the edges begin to bubble, reduce the heat to medium-low and simmer for at least 30 minutes.
Finish when the sauce is bright yellow and thick enough to cling, then season with 1 teaspoon salt and remove the lemongrass.
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