A rich and spicy Indonesian chicken curry with a yellow coconut milk sauce. Known for its smooth consistency and turmeric-driven golden color (gulai is often called the "Indonesian Curry").
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18 items
Blitz all spice paste ingredients (shallots, garlic, candlenuts, turmeric, ginger, coriander, pepper, cumin) in a blender with a splash of oil until smooth
Heat oil in a wok or pot over medium heat and fry the spice paste until fragrant and the oil separates
Add the bruised lemongrass, galangal, and kaffir lime leaves, stirring for another minute to release aromas
Add the chicken pieces and stir to coat them thoroughly with the spice paste, cooking until the chicken changes color slightly
Pour in the water and bring to a , cooking for 10 minutes
heat to low and pour in the thick coconut milk, stirring gently to combine
gently, stirring occasionally to prevent the coconut milk from splitting or curdling, until chicken is cooked through and tender
Season with salt, sugar, and tamarind water, adjusting to taste before serving
