Ayam Gulai Kelapa (coconut Curry Chicken)
Ayam Gulai Kelapa, or Coconut Curry Chicken, is a traditional Padang dish known for its rich and aromatic flavors. This dish is a perfect combination of tender chicken cooked in a creamy coconut curry sauce, infused with a blend of aromatic spices.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups thick coconut milk
- 4 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 4 red chilies, sliced
- 5 shallots, finely chopped
- 4 cloves garlic, minced
- 1 inch galangal, sliced
- 1 inch ginger, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon tamarind paste
- Salt to taste
- Sugar to taste
- Water
Instructions
- Heat a large pot over medium heat and add the coconut milk, kaffir lime leaves, lemongrass, red chilies, shallots, garlic, galangal, and ginger. Cook for 5 minutes, stirring occasionally.
- Add the chicken pieces to the pot and stir to coat them with the coconut milk mixture.
- Stir in the turmeric powder, coriander powder, and cumin powder. Cook for another 5 minutes.
- Add water to the pot until the chicken is just covered. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the tamarind paste, salt, and sugar. Adjust the seasoning according to your taste.
- Serve the Ayam Gulai Kelapa hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 28g
Supplies
Large pot Stirring spoon
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving Suggestions: Ayam Gulai Kelapa is best served with steamed white rice and a side of pickles or fresh vegetables.
Tips & tricks
Tips: For a richer flavor, use freshly squeezed coconut milk instead of canned coconut milk.
Cost
$15