Asian > Indonesian > Balinese

Gulai Ayam Bali (Balinese Chicken Curry) Recipe

Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 cups coconut milk
- 2 cups water
- 4 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 2 bay leaves
- 2 turmeric leaves (optional)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp vegetable oil
- Salt to taste

For the spice paste:
- 10 shallots
- 5 garlic cloves
- 5 red chilies
- 3 bird's eye chilies
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp shrimp paste

Special equipment needed:
- Mortar and pestle or food processor

Step-by-step instructions:
1. Grind all the ingredients for the spice paste in a mortar and pestle or food processor until smooth.
2. Heat the oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 2-3 minutes.
3. Add the chicken pieces and stir to coat with the spice paste.
4. Add the coconut milk, water, kaffir lime leaves, lemongrass, bay leaves, turmeric leaves (if using), tamarind paste, palm sugar, and salt. Stir well to combine.
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 the sauce has thickened.
6. Serve hot with steamed rice.


Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 400
Fat: 27g
Protein: 22g
Carbohydrates: 17g
Fiber: 3g
Sugar: 8g
Sodium: 350mg

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, or green beans to the curry.
- Use different types of meat or protein.
- Add more or less chilies depending on desired spiciness.

Tips and tricks:
- Use fresh ingredients for the best flavor.
- Bruise the lemongrass stalks before adding to the curry to release their flavor.
- Adjust the amount of water depending on desired thickness of the sauce.

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 and a side of stir-fried vegetables.

Troubleshooting advice:
- If the sauce is too thin, simmer the curry for longer to thicken it.
- If the curry is too spicy, add more coconut milk or sugar to balance the heat.

Food safety advice:
Make sure the chicken is cooked through before serving.

Food history:
Gulai Ayam Bali is a traditional Balinese chicken curry that is typically served with steamed rice.

Flavor profiles:
This curry is rich, creamy, and spicy with a hint of sweetness from the palm sugar.

Serving suggestions:
Serve the curry family-style in a large bowl with steamed rice on the side.

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Region: Indonesian

Taste: Spicy, Tangy, Savory, Herbal, Aromatic