Chicken Curry ( Gulai ) Recipe
Recipe for Savory and Spicy Padang-Style Chicken Gulai
Gulai Ayam is an iconic dish from the Minangkabau region, always present in Padang restaurants. Unlike curry, Padang-style gulai is characterized by a thicker, golden-yellow sauce from turmeric, and is rich in spices. The tender chicken, simmered in savory coconut milk, makes this dish incredibly appetizing.
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 40 minutes - 1 hour
Servings: For 4 - 6 people
Required Ingredients
A. Main Ingredients:
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1 free-range chicken or rooster (or 1.2 kg broiler chicken), cut into 12-14 pieces
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1 liter of coconut milk from 1½ coconuts (or 1 liter of instant coconut milk)
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2 lemongrass stalks, bruised
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3 kaffir lime leaves
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2 turmeric leaves, tied into a knot (if available)
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4 bay leaves
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1 piece of asam kandis (or 1 tsp lime juice)
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2 tsp salt (to taste)
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1 tsp granulated sugar (optional, to balance flavor)
B. Spice Paste:
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12 shallots
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6 cloves garlic
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10 red curly chilies (adjust to taste)
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5 red bird's eye chilies (optional, for extra heat)
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3 cm turmeric, lightly roasted
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3 cm ginger
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3 cm galangal
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4 candlenuts, toasted
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1 tsp coriander seeds
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½ tsp cumin seeds
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½ tsp peppercorns (or ¼ tsp ground pepper)
Equipment Needed:
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A sufficiently large, heavy skillet or pot
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Blender or mortar & pestle
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Wooden spatula
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Stove
Tutorial & Step-by-Step Cooking Instructions
Step 1: Preparing the Ingredients
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Clean the Chicken: Wash the cut chicken pieces thoroughly. To reduce any unpleasant odor, you can rub them with lime juice and salt for 10 minutes, then rinse. If using free-range chicken, parboil it briefly to tenderize.
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Grind the Spices: Blend or grind all the spice paste ingredients until very smooth. Adding a little oil will make the blending process easier.
Step 2: Sautéing the Spices Until Cooked and Fragrant
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In the skillet, pour 5 tablespoons of cooking oil (you can use the oil from the coconut milk if using freshly squeezed santan). Heat over medium heat.
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Sauté the ground spice paste along with lemongrass, kaffir lime leaves, turmeric leaves, and bay leaves. Stir continuously until the spices are cooked, fragrant, and their color darkens. Sauté until the spices "release their oil" (separate from the oil). This is a key step to remove the raw aroma of the spices.
Step 3: Simmering the Chicken in Coconut Milk
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Add the chicken pieces to the sautéed spices. Stir well until all chicken pieces are coated. Cook for about 5 minutes.
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Pour in the thin coconut milk first (or all of the instant coconut milk). Stir well. Add the asam kandis, salt, and sugar.
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Let the sauce come to a boil over medium heat. Once boiling, reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the chicken is almost tender.
Step 4: Thickening the Sauce
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If you are using separated freshly squeezed santan, pour in the thick coconut milk now. If using instant coconut milk, continue the process.
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Continue cooking over low heat until the chicken is completely tender and the sauce has thickened slightly. Be careful not to let the coconut milk curdle. Stir more frequently at this stage.
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Adjust the seasoning. Padang Chicken Gulai should have a dominant savory, rich, and spicy flavor with a hint of heat.
Step 5: Serving
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Remove the cooked Gulai Ayam. The sauce will continue to thicken as it cools.
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Serve warm with white rice, sambal lado (chili sambal), and boiled cassava leaves for an authentic Padang Restaurant dining experience.
Tips & Important Notes for Perfect Gulai Ayam:
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Choice of Chicken: Free-range or rooster chicken provides a more savory flavor but requires a longer cooking time. Broiler chicken is more practical and becomes tender quickly.
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Doneness of Spices: Do not rush to add the coconut milk before the spices are fully cooked and the sauté is fragrant. This is the main secret to a delicious and non-raw tasting gulai.
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Stirring the Coconut Milk: Always use low to medium heat after adding the coconut milk and stir gently from the bottom of the pan to prevent the coconut milk from curdling and developing an odor.
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Sauce Texture: Authentic Padang Chicken Gulai has a sauce that is not as thick as curry, but also not too watery. It has the right consistency, one that coats the back of a spoon.
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Variations: You can add potatoes or young jackfruit to the gulai for a delicious variation.