Ingredients with Measurements:
- 1 whole chicken, cut into 8-10 pieces
- 2 cans of coconut milk (13.5 oz each)
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 2 tbsp of vegetable oil
- Salt to taste
Spice Paste:
- 10 dried red chilies, soaked in hot water
- 6 shallots
- 4 cloves of garlic
- 1 inch of ginger
- 1 inch of galangal
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- 1 tsp of fennel seeds
- 1 tsp of turmeric powder
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind all the spice paste ingredients until smooth.
2. Heat the oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
3. Add the chicken pieces and stir until the chicken is coated with the spice paste.
4. Pour in the coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind paste, and palm sugar. Stir well.
5. Bring the curry to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Season with salt to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 400mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add potatoes, carrots, or other vegetables to the curry.
- Use different types of meat or seafood.
- Make it spicier by adding more chili or chili flakes.
- Add a splash of fish sauce for extra umami flavor.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Bruise the lemongrass stalks with the back of a knife to release their aroma.
- If the curry is too thick, add a splash of water or chicken broth.
- Let the curry rest for a few minutes before serving to allow the flavors to meld together.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, sliced red chili, lime wedges.
Pairings:
Steamed rice, naan bread, roti canai.
Suggested side dishes:
Cucumber salad, pickled vegetables, papadum.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or a dollop of plain yogurt to balance the heat.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
Gulai Ayam Kalio is a traditional Indonesian curry dish that originated from the Minangkabau region of West Sumatra. It is known for its rich, spicy, and complex flavor profile.
Flavor profiles:
Spicy, savory, sweet, tangy, aromatic.
Serving suggestions:
Serve the curry with steamed rice and other side dishes for a complete meal.
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Region: Indonesian