Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cans of coconut milk (13.5 oz each)
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp vegetable oil
- Salt and pepper to taste
Spice paste:
- 10 shallots
- 5 garlic cloves
- 5 red chilies
- 3 bird's eye chilies
- 2-inch piece of ginger
- 2-inch piece of galangal
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
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 mortar and pestle until smooth.
2. Heat the oil in a large pot over medium heat. Add the spice paste and cook for 5-7 minutes until fragrant.
3. Add the chicken pieces and stir to coat with the spice paste.
4. Pour in the coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind paste, and palm sugar. Stir to combine.
5. Bring the curry to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for cooking the spice paste, low heat for simmering the curry.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 300mg
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 omitted if not available.
Variations:
- Add vegetables such as potatoes, carrots, and green beans to the curry.
- Use different types of meat or protein.
- Adjust the spiciness level by adding or reducing the amount of chilies.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use fresh coconut milk for a richer flavor.
- Adjust the thickness of the curry by adding more or 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 with steamed rice on the side.
Garnishes:
Garnish with fresh cilantro leaves and sliced red chilies.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice, naan bread, or roti canai.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through and reaches an internal temperature of 165°F to avoid foodborne illness.
Food history:
Gulai Ayam is a traditional Indonesian curry that is popular in Sumatra and Java. It is typically made with chicken or beef and a blend of spices and coconut milk.
Flavor profiles:
Gulai Ayam has a rich and creamy flavor from the coconut milk, with a spicy and aromatic blend of spices such as lemongrass, kaffir lime leaves, and turmeric.
Serving suggestions:
Serve the curry family-style in a large bowl with steamed rice on the side.
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Region: Indonesian