Asian > Indonesian

Gulai Ayam Serundeng (Coconut Shredded Chicken Curry) Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cans of coconut milk (400ml 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

For the spice paste:
- 10 shallots
- 5 cloves of garlic
- 5 red chillies
- 5 dried chillies, soaked in hot water
- 1 inch of ginger
- 1 inch of galangal
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- 1 tsp of turmeric powder
- 1 tsp of fennel seeds
- 1 tsp of black pepper

Special equipment needed:
- Blender or food processor

Step-by-step instructions:
1. Blend all the ingredients for the spice paste until smooth.
2. Heat the vegetable oil in a pot over medium heat.
3. Add the spice paste and sauté until fragrant.
4. Add the chicken pieces and stir until the chicken is coated with the spice paste.
5. Add the lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind paste, palm sugar, and salt.
6. Pour in the coconut milk and bring to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes or until the chicken is cooked through and tender.
8. Serve hot with steamed rice and serundeng (coconut shredded).


Time:
Preparation time: 30 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: 450
Total fat: 35g
Saturated fat: 25g
Cholesterol: 70mg
Sodium: 500mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 7g
Protein: 20g

Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.

Variations:
- Add vegetables such as potatoes, carrots, and green beans.
- Use different types of meat or seafood.
- Use different types of curry paste or spices.

Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili according to your preference.
- Use a non-stick pot to prevent the curry from sticking to the bottom.

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 bowl with a side of steamed rice and serundeng.

Garnishes:
- Garnish with fresh cilantro or chopped scallions.

Pairings:
- Serve with a side of acar (pickled vegetables) or sambal (chili sauce).

Suggested side dishes:
- Steamed rice
- Serundeng (coconut shredded)
- Acar (pickled vegetables)
- Sambal (chili sauce)

Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too thin, simmer for a longer time to reduce the liquid.

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

Food history:
- Gulai Ayam Serundeng is a traditional Indonesian dish that originated from West Sumatra.

Flavor profiles:
- Spicy, savory, and slightly sweet.

Serving suggestions:
- Serve hot with steamed rice and serundeng.

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Region: Indonesian

Taste: Spicy, Savory, Coconutty, Tangy, Aromatic