05/09/2026
After I shared my Thursday meal with you all, a lovely customer asked for the recipe. This is a dish which is universally popular across large parts of Indonesia. It is eaten at special events and as a daily meal too. Sometimes people call it a curry but it has very different ingredients so it is better to stick with the original name: gulai!
Gulai Ayam
Ingredients
- 1 whole organic chicken, about 1.2–1.5 kg, parted into 8 pieces
- 2 medium-sized onions, chopped
- 3 cloves garlic, sliced
- 1 big fresh ginger, bruised
- 2 stick of lemongrass, bruised
- 1 medium galangal, bruised
- 1 stick cinnamon
- 3 cloves
- 4 tablespoons Mae Ploy Yellow Curry Paste
- 1 teaspoon ground cumin
- 2–3 Indonesian kaffir lime leaves
- 2 bay leaves
- 1/2 teaspoon turmeric powder
- 2–3 fresh red chillies, sliced or chopped
- 1/2 teaspoon salt
- 1-2 tsp sugar
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 block coconut cream or 1 can of coconut cream
- 1-2 tsp tamarind paste
- 250ml water
- Freshly sliced spring onions for garnish
Instructions
1. Part the chicken into 8 pieces.
2. Heat the oil in a large pan over medium heat. Add the onions and garlic, cook until softened.
3. Stir in the yellow curry paste, cumin, bay leaves, turmeric, salt and pepper.
4. Add ginger, galangal, lemongrass, cinnamon, clove and kaffir lime leave. Cook for 1 minute.
5. Add the chillies and cook for another minute.
6. Add the chicken pieces and cook until lightly browned all over.
7. Pour in the water. Bring to a simmer. Add the block of coconut cream. Mixed well.
8. Stir in the tamarind paste & sugar
9. Reduce heat to low and cook for 40 minutes, or until the chicken is cooked through and the sauce has thickened.
10. Garnish with spring onions and serve hot with steamed rice.
