Gulaiis a rich, succulent curry popular in Indonesia and Malaysia that can be paired with any meat. Here’s a recipe for a chicken variant
Let's start cooking!
Step 1 - Blend and fry spice paste
- Cutshallots in quarters, slice ginger and galangal, mince garlic then blend shallots, chilies, ginger, galangal, garlic and candlenuts until smooth. Add oil as necessary to keep the blender going.
- In a small bowl, add 1 Tbsp coriander powder, 1 Tbsp cumin, 1 tsp fennel and 1 tsp turmeric powder. Combine and set aside.
- Heat 2 Tbsp of vegetable oil in pan and fry chili paste for 2-3 minutes until fragrant.
Step 2 - Cook chicken and simmer
Add dry spices and continue to fry, stirring occasionally for another 2 minutes.
Add chicken pieces and lemongrass and cook, stirring frequently. Add thin coconut milk and salt to taste.Gulai can be served with poultry, beef, mutton, various kinds of offal, fish and seafood.
Simmer uncovered for about 20 minutes, stirring from time to time until chicken is tender and gravy has thickened.
Add thick coconut milk and cook for 2-3 minutes. Remove from heat.Originating from Padang, West Sumatra, another popular variant of gulai is gulai kambing, made with goat meat or mutton.
Plate and Serve!
Serve with rice.