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.

Gulai Ayam Santan Pedas (spicy Coconut Milk Chicken Curry)

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

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the shallots, garlic, red chilies, galangal, lemongrass, and kaffir lime leaves. Sauté until fragrant.
  3. Add the chicken pieces and cook until they change color.
  4. Stir in the turmeric, coriander, and cumin powder. Mix well.
  5. Pour in the coconut milk and water. Bring to a simmer.
  6. Season with salt and sugar. Simmer for 30 minutes or until the chicken is tender and the flavors have melded together.
  7. 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