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Gulai Ayam

A rich Indonesian chicken curry cooked in coconut milk with vibrant aromatic spices, lemongrass, and citrusy lime leaves.

55 minMediumServes 4510 cal/serving

IndonesianDinnerStovetopHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeNut-FreeShellfish-FreeCorn-Free

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Ingredients

  • 2 lbs bone-in chicken thighs, skin removed
  • 6 shallots, chopped
  • 4 garlic cloves, peeled
  • 1 inch fresh ginger, sliced
  • 1 inch fresh turmeric, peeled
  • 1 inch fresh galangal, sliced
  • 4 red fresno chilis, seeded
  • 2 lemongrass stalk, bruised
  • 4 kaffir lime leaves, torn
  • 2 cups full-fat coconut milk
  • 2 tbsp neutral oil
  • 1 tsp salt

Instructions

  1. 1

    Blend 6 chopped shallots, 4 peeled garlic cloves, 1 inch sliced fresh ginger, 1 inch peeled fresh turmeric, 1 inch sliced fresh galangal, and 4 seeded red fresno chilis into a smooth spice paste.

  2. 2

    Heat 2 tbsp neutral oil in a deep pot over medium heat.

  3. 3

    Sauté the spice paste with 2 bruised lemongrass stalk and 4 torn kaffir lime leaves for 5 minutes until fragrant.

  4. 4

    Add 2 lbs skin removed bone-in chicken thighs and turn to coat completely in the aromatics.

  5. 5

    Pour in 2 cups full-fat coconut milk and 1 tsp salt, bringing the liquid to a simmer.

  6. 6

    Reduce heat and simmer uncovered for 25 minutes until chicken reaches an internal temperature of 165°F (74°C).

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Questions

What is Gulai Ayam?

A rich Indonesian chicken curry cooked in coconut milk with vibrant aromatic spices, lemongrass, and citrusy lime leaves. This reference files it under Indonesian dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

What internal temperature should Gulai Ayam reach?

For Gulai Ayam, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for galangal in Gulai Ayam?

The entry for Gulai Ayam calls for 1 inch fresh galangal, sliced. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Can I use chicken breasts instead of chicken thighs in Gulai Ayam?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Gulai Ayam uses 2 lbs bone-in chicken thighs, skin removed.

How hot is Gulai Ayam?

Moderately. The heat in Gulai Ayam comes from 4 red fresno chilis, seeded. For a milder plate, remove the seeds and ribs from the chilis, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How long does Gulai Ayam keep?

Refrigerate what is left of Gulai Ayam within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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