Gulai Ayam (Indonesian Chicken Curry)

1kg chicken pieces (bone-in preferred)
2–3 kaffir lime leaves
Vegetable oil

The Spice Paste
6 dried red chillies (soaked)
2 red chillies
6–8 shallots
2 garlic cloves
1 thumb-sized ginger
1 thumb-sized galangal
1 small piece turmeric
2 candle nuts (or cashews)
1 stalk lemongrass
1 teaspoon shrimp paste (belacan)
Splash soaking liquid or water

The Curry
500ml coconut milk
300ml chicken stock
1 tablespoon curry powder
1 teaspoon chicken masala powder (optional)
1 tablespoon palm sugar
1 tablespoon tamarind concentrate

PREPARATION

1. Soak dried chillies in hot water for about 10 minutes until softened, then drain and roughly chop before adding to a blender.
2. Add shallots, garlic, ginger, galangal, turmeric, candle nuts, lemongrass, shrimp paste and fresh chillies into the blender with a splash of soaking liquid.
3. Blend everything into a smooth, thick paste, adding a little more liquid if needed to help it combine evenly.

COOKING

1. Heat oil in a large pan or wok over medium heat and fry the spice paste for 2–3 minutes, stirring continuously until fragrant.
2. Add curry powder and masala powder, mixing thoroughly so the dry spices fully cook into the paste.
3. Add chicken pieces and stir well, coating them completely in the aromatic curry mixture.
4. Pour in coconut milk and enough chicken stock to mostly cover the chicken, stirring to combine everything evenly.
5. Add kaffir lime leaves and palm sugar, then bring the curry to a gentle simmer.
6. Simmer uncovered for 25–30 minutes, stirring occasionally until the chicken is tender and the curry thickens slightly.
7. Taste the curry and add tamarind concentrate, mixing well to brighten and balance the richness.
8. Continue simmering briefly until flavours are fully combined and the sauce is silky and aromatic.
9. Garnish with finely sliced kaffir lime leaves and serve hot with rice.

School of Wok Tips

• Fry the paste properly to remove any raw spice flavour.
• Bone-in chicken gives a richer curry.
• Add tamarind at the end for fresher acidity.
• Balance sweet, salty and sour flavours carefully.

FAQs

What is Gulai Ayam?
An Indonesian-style coconut chicken curry with aromatic spices.

Can I make it less spicy?
Yes, reduce the number of chillies used.

What can I substitute for candle nuts?
Cashews or macadamia nuts work well.