Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cans of coconut milk (800 ml)
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 bay leaves
- 2 turmeric leaves (optional)
- 2 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 2 tbsp of salt
- 2 tbsp of vegetable oil
Spice Paste:
- 10 shallots
- 6 garlic cloves
- 6 red chilies
- 6 bird's eye chilies
- 2 inches of ginger
- 2 inches of turmeric
- 2 inches of galangal
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- 1 tsp of fennel seeds
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Grind all the spice paste ingredients in a mortar and pestle or food processor until smooth.
2. Heat the vegetable oil in a large pot over medium heat. Add the spice paste and stir-fry for 5 minutes until fragrant.
3. Add the chicken pieces and stir-fry for 5 minutes until the chicken is browned.
4. Add the coconut milk, lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves (if using). Bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes until the chicken is cooked through and tender.
6. Add the tamarind paste, palm sugar, and salt. Stir well and cook for another 5 minutes.
7. Remove from heat and serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for stir-frying and low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 35g
Protein per serving: 25g
Carbohydrates per serving: 20g
Fiber per serving: 4g
Sugar per serving: 8g
Sodium per serving: 1500mg
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.
- Use different types of meat or protein.
- Adjust the spiciness by adding or reducing the amount of chilies.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Bruise the lemongrass stalks before adding them to release their flavor.
- Simmer the curry on low heat to allow the flavors to develop.
- Adjust the seasoning to taste.
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.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gulai Ayam Bumbu Kuning is a traditional Indonesian curry dish that originated from West Sumatra.
Flavor profiles:
The curry has a rich and creamy texture with a spicy and savory flavor.
Serving suggestions:
Serve the curry with steamed rice and a side of vegetables.
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Region: Indonesian