Ayam Gulai Santan (coconut Milk Braised Chicken)

Ayam Gulai Santan is a traditional Indonesian dish hailing from the Padang region. This flavorful coconut milk braised chicken is a staple in Padang cuisine, known for its rich and aromatic spices.

Ayam Gulai Santan (coconut Milk Braised Chicken)

Ingredients

  • 1 whole chicken, cut into pieces
  • 400ml coconut milk
  • 4 kaffir lime leaves
  • 2 lemongrass stalks, bruised
  • 3 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 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons cooking oil

Instructions

  1. In a large pot, heat the cooking oil over medium heat.
  2. Add the shallots, garlic, ginger, galangal, and lemongrass. Sauté until fragrant.
  3. Add the chicken pieces and cook until they change color.
  4. Stir in the turmeric, coriander, and cumin powder, coating the chicken evenly.
  5. Pour in the coconut milk and add the kaffir lime leaves, red chilies, salt, and sugar. Stir well.
  6. Cover the pot and let the chicken simmer for 45-50 minutes, or until the chicken is tender.
  7. Adjust the seasoning if needed, then serve 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
350 per serving
Protein
25g
Carbohydrates
10g
Fat
25g

Supplies

Large pot Cooking spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Ayam Gulai Santan is best served with steamed white rice and a side of sambal for an extra kick of heat.

Tips & tricks

For a richer flavor, use freshly squeezed coconut milk instead of canned.

Cost

$15