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Spicy Indonesian Chicken Curry (Gulai Ayam) Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp chili flakes
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

2. Add the chopped onion and sauté for 2-3 minutes until softened.

3. Add the minced garlic and grated ginger and sauté for another minute.

4. Add the curry powder, turmeric, cumin, coriander, paprika, and chili flakes and stir to combine.

5. Add the chicken pieces and stir to coat with the spice mixture.

6. Pour in the coconut milk and chicken broth and stir to combine.

7. Add the tamarind paste, brown sugar, and fish sauce and stir to combine.

8. Bring the curry to a simmer and reduce the heat to low.

9. Cover the pot and let the curry simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.

10. Season with salt and pepper to taste.

11. Serve the curry hot, garnished with fresh cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 27g
Carbohydrates: 12g
Protein: 30g
Sodium: 800mg

Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.

Variations:
- Add vegetables such as potatoes, carrots, or bell peppers.
- Use different types of curry powder or spices for different flavor profiles.
- Add coconut cream for a richer, creamier curry.

Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use fresh ginger and garlic for maximum flavor.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Let the curry simmer for at least 30 minutes for the flavors to develop.

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 medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the curry in a bowl with rice or naan bread on the side.

Garnishes:
Garnish the curry with fresh cilantro or chopped peanuts.

Pairings:
Pair the curry with a cold beer or a glass of white wine.

Suggested side dishes:
Serve the curry with steamed rice, naan bread, or a side salad.

Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk.
- If the curry is too thin, let it simmer uncovered 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.
- Store leftover curry in the refrigerator within 2 hours of cooking.

Food history:
Gulai Ayam is a traditional Indonesian curry that originated in Sumatra. It is typically made with chicken or beef and a variety of spices and herbs.

Flavor profiles:
Gulai Ayam is a spicy and aromatic curry with a rich and creamy coconut milk base.

Serving suggestions:
Serve the curry hot with rice or naan bread on the side.

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Region: Indonesian

Taste: Spicy, Savory, Tangy, Aromatic