Gulai Ayam Santan Pedas (spicy Coconut Milk Chicken Curry)
Gulai Ayam Santan Pedas, or Spicy Coconut Milk Chicken Curry, is a traditional dish from Makassar cuisine that is known for its rich and aromatic flavors. This dish is a perfect blend of spicy, savory, and creamy, making it a popular choice for a comforting meal.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 inch galangal, sliced
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- Sugar to taste
- 2 tablespoons cooking oil
- 4 cups water
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the shallots, garlic, red chilies, galangal, lemongrass, and kaffir lime leaves. Sauté until fragrant.
- Add the chicken pieces and cook until they change color.
- Stir in the turmeric, coriander, and cumin powder. Mix well.
- Pour in the coconut milk and water. Bring to a simmer.
- Season with salt and sugar. Simmer for 30 minutes or until the chicken is tender and the flavors have melded together.
- Serve the Gulai Ayam Santan Pedas hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy the Gulai Ayam Santan Pedas with a side of sambal (spicy chili paste) and fresh cucumber slices.
Tips & tricks
Tips: Adjust the amount of red chilies to control the level of spiciness in the curry.
Cost
$15