Asian > Indonesian

Sumatran Chicken Curry (Gulai Ayam Padang) Recipe

Ingredients with Measurements:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp grated ginger
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp salt
- 2 cups coconut milk
- 1 cup chicken broth
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes
- 1/4 cup chopped cilantro

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

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 cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the ground coriander, cumin, turmeric, chili powder, and salt 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 kaffir lime leaves, lemongrass stalk, tamarind paste, and brown sugar and stir to combine.
8. Bring the mixture to a simmer and then reduce the heat to low.
9. Cover the pot and let the curry simmer for 30 minutes, stirring occasionally.
10. Add the green beans and cherry tomatoes and stir to combine.
11. Cover the pot and let the curry simmer for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
12. Remove the kaffir lime leaves and lemongrass stalk.
13. Serve the curry hot, garnished with chopped cilantro.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
4-6 servings

Nutritional information:
Calories: 410
Fat: 29g
Carbohydrates: 13g
Protein: 26g
Sodium: 660mg
Sugar: 6g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Green beans can be substituted with other vegetables such as bell peppers or zucchini.
- Tamarind paste can be substituted with lime juice or vinegar.

Variations:
- Add potatoes or sweet potatoes for a heartier curry.
- Use different types of meat such as beef or lamb.
- Add more chili powder or fresh chili peppers for a spicier curry.
- Use different types of curry powder or spice blends for a different flavor.

Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Bruise the lemongrass stalk by hitting it with the back of a knife to release its flavor.
- Use full-fat coconut milk for a creamier curry.
- Adjust the amount of salt and sugar to taste.

Storage instructions:
Leftovers can be stored 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 bowls with a side of rice and garnish with chopped cilantro.

Garnishes:
Chopped cilantro, sliced chili peppers, lime wedges.

Pairings:
Steamed rice, naan bread, cucumber salad.

Suggested side dishes:
Steamed vegetables, roasted sweet potatoes, mango chutney.

Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- 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 to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Gulai Ayam Padang is a traditional Indonesian curry from the Padang region of Sumatra. It is known for its rich and spicy flavor.

Flavor profiles:
Spicy, savory, creamy, tangy.

Serving suggestions:
Serve the curry with a side of rice and garnish with chopped cilantro.

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Region: Indonesian

Taste: Spicy, Tangy, Savory, Aromatic, Rich