Asian

Gulai Ayam

Name: Gulai Ayam
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 serving
Cuisine: Asian
Ingredients: 200 g chicken thighs; 2 shallots; 2 garlic cloves; 2 long red chillies; 2 candlenuts; 2 cm fresh turmeric; 2 cm fresh ginger; 2 cm galangal; 1 tsp ground coriander; 0.25 tsp ground cumin; 1 tbsp coconut oil; 1 stalk lemongrass; 2 kaffir lime leaves; 1 salam leaf; 1 tsp tamarind pulp; 150 ml coconut milk; 100 ml water; 0.5 tsp salt

A Sumatran chicken curry simmered in coconut milk with a pounded bumbu of shallots, chilli, turmeric and candlenut, perfumed with lemongrass, galangal and lime leaf. The sauce is cooked down until it turns glossy and the oil breaks out at the edges.

Lunch & dinner 25g+ protein 8g+ fibre

60 min20 prep · 40 cookMedium1000 kcalper serving

Method

Pound 2 shallots, 2 garlic cloves, 2 long red chillies, 2 candlenuts, 2 cm of fresh turmeric and 2 cm of ginger in a stone mortar to a smooth, wet bumbu, adding a splash of water only if the pestle drags. Work in 1 tsp ground coriander and 0.25 tsp ground cumin at the end. A small blender works, but the paste will be looser.
Bruise 1 stalk of lemongrass along its length with the back of a knife and knot it. Flatten 2 cm of galangal the same way and tear 2 kaffir lime leaves down the middle, discarding the central rib. Soak 1 tsp tamarind pulp in 2 tablespoons of warm water and squeeze out the seeds.
Heat 1 tbsp coconut oil in a small heavy saucepan or wok over medium heat and fry the bumbu, stirring constantly, for 6-7 minutes until it darkens by a shade, smells sweet rather than raw, and the oil separates around the edge. Add the lemongrass, galangal and lime leaves and fry 1 minute more.