Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 cans of coconut milk (800 ml)
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp cooking oil
- Salt to taste
Spice Paste:
- 10 shallots
- 5 cloves of garlic
- 5 red chillies
- 5 dried chillies, soaked in hot water
- 2 cm ginger
- 2 cm galangal
- 2 cm turmeric
Special Equipment Needed:
- Mortar and pestle or food processor
Step-by-Step Instructions:
1. Blend all the spice paste ingredients in a food processor or grind them in a mortar and pestle until smooth.
2. Heat the oil in a large pot over medium heat. Add the spice paste and stir-fry until fragrant, about 3-5 minutes.
3. Add the chicken pieces and stir-fry until they are coated with the spice paste.
4. Add the coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind paste, palm sugar, and salt. Stir well.
5. Bring the curry to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Adjust the seasoning to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Turmeric leaves can be substituted with bay leaves.
Variations:
- Add vegetables such as potatoes, carrots, or eggplant to the curry.
- Use different types of meat or protein.
- Make a vegetarian version by using tofu and vegetable broth instead of chicken.
Tips and Tricks:
- Use fresh coconut milk for a richer and creamier curry.
- To make the curry spicier, add more chillies or use a spicier variety.
- To make the curry milder, remove the seeds from the chillies before blending them.
- To make the curry thicker, simmer it for longer or add less coconut milk.
Storage Instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation Ideas:
Serve the curry in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Garnish the curry with fresh coriander leaves or sliced red chillies.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested Side Dishes:
Serve the curry with steamed rice and a side of stir-fried vegetables.
Troubleshooting Advice:
- If the curry is too spicy, add more coconut milk or a dollop of yoghurt to balance the heat.
- If the curry is too salty, add more coconut milk or a squeeze of lime juice to balance the seasoning.
- If the curry is too thin, simmer it for longer or add less coconut milk.
Food Safety Advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 75°C before serving.
- Store leftover curry in the refrigerator for up to 3 days.
- Reheat leftover curry thoroughly before serving.
Food History:
Gulai Ayam is a traditional Indonesian curry that originated in Sumatra. It is made with a blend of spices and coconut milk and is typically served with steamed rice.
Flavor Profiles:
Gulai Ayam has a rich and creamy taste with a hint of sweetness from the palm sugar and a tangy note from the tamarind paste. The lemongrass and kaffir lime leaves add a fresh and citrusy aroma to the curry.
Serving Suggestions:
Serve the curry in a large bowl or on a platter with steamed rice on the side. Garnish with fresh coriander leaves or sliced red chillies. Pair with a cold beer or a glass of white wine. Serve with a side of stir-fried vegetables.
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Region: Indonesian