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.
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
- In a large pot, heat the cooking oil over medium heat.
- Add the shallots, garlic, ginger, galangal, and lemongrass. Sauté until fragrant.
- Add the chicken pieces and cook until they change color.
- Stir in the turmeric, coriander, and cumin powder, coating the chicken evenly.
- Pour in the coconut milk and add the kaffir lime leaves, red chilies, salt, and sugar. Stir well.
- Cover the pot and let the chicken simmer for 45-50 minutes, or until the chicken is tender.
- 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