[EN] Recipe GULAI AYAM PADANG - a chicken-based version of traditional indonesian curry-like dish

Gulai Ayam Padang is a tantalizing homage to the rich culinary traditions of Sumatra, Indonesia. This vibrant chicken curry blends aromatic spices and creamy coconut milk, capturing the essence of Padang cuisine. Whether you're a seasoned chef or a home cook looking for a new challenge, this recipe will transport your taste buds to the heart of Indonesia's spice islands.

Ingredients

🐓 1 whole organic free-range chicken - Brand: Ja! Bio-Huhn Wiesenhof
🍋 1 lime
🧄 4-5 garlic cloves
🧅 4-5 medium-sized shallots
🌰 4 candlenuts (or 5-6 macadamia nuts)
🌶️ 4-5 large red chili peppers
🌶️ Fresh hot red chili peppers (optional, Brand: Veggie)
🧄 5-6 cm of fresh turmeric root
🧂 2 teaspoons of salt
🌿 2 teaspoons of coriander powder
🌿 1 teaspoon of cumin powder
🌿 1 stalk of lemongrass
🌾 3-4 tablespoons of cooking oil
🌳 1 small piece of cinnamon stick
⭐ 1 star anise
🌿 4-5 cloves
🍃 2-3 bay leaves
🍃 2 green cardamom pods
🍃 3-5 kaffir lime leaves
🍃 1 turmeric leaf (dried or fresh)
🥥 500 ml of thin coconut milk (dilute 150-200 ml coconut milk with water)
🥥 250 ml of thick coconut milk
🌿 About 2 teaspoons of tamarind pulp
🍭 1 teaspoon of sugar
🧅 Fried shallot (optional)

Instructions

1- Marinate Chicken:

• Cut the chicken into pieces.
• Drizzle with lime juice to tenderize and marinate briefly.

2- Make Spice Paste:

• In a blender, combine garlic cloves, shallots, candlenuts, and chili peppers.
• Add fresh turmeric, salt, coriander, and cumin powder.
• Blend with water until smooth.

3- Prepare Lemongrass:

• Cut and crush lemongrass to release its oils.

4- Sauté Spices:

• Heat oil in an ELO pan over an electric hob.
• Add cinnamon stick, star anise, cloves, bay leaves, kaffir lime leaves, and the crushed lemongrass to the hot oil.
• Sauté briefly.

5- Cook Spice Paste:

• Introduce the blended spice paste into the pan.
• Stir until fragrant and oil separates.

6- Add Chicken:

• Add chicken pieces, ensuring each piece is coated.
• Pour in thin coconut milk.
• Bring to a boil, adding tamarind pulp and sugar.

7- Simmer Curry:

• Simmer until chicken is tender.
• Stir in thick coconut milk.
• Cook briefly for desired sauce thickness.

8- Serve:

• Serve hot, optionally garnishing with fried shallots.
• Pair with steamed rice molded using a rice mold.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories per Serving (approximate): 450 kcal

• Proteins: 25g
• Fats: 30g
• Carbohydrates: 15g
  Equipment:
  🔪 Kitchen knife
  🌿 Cutting board
  🌀 Blender (no visible brand)
  🍳 ELO Pan
  🔥 Cooking hob (electric)
  🥄 Wooden spoon
  🥄 Ladle
  🗜️ Serving tongs
  🍽️ White plate
  🍚 Rice mold (green plastic)

Cooking Tips:

• Marinating with lime enhances tenderness and aroma.
• Add water sparingly when blending to maintain consistency.
• Slow simmering ensures juicy, flavorful chicken.

#gulaiayam #padangcuisine #indonesiancurry #aromaticspices #sumatrantaste #homecooking #currylover

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Gulai Ayam Padang