Indonesian Chicken Gulai Curry
Ingredients
- 4 chicken pieces
- 4 boiled eggs
- 2 turmeric leaves, knotted
- 1 bay leaf
- 4 kaffir lime leaves
- 2 cm galangal, bruised
- 1 stalk lemongrass, bruised and knotted
- 2 asam kandis
- Salt to taste
- Sugar to taste
- 200 ml thick coconut milk
- 300 ml water
- 3 tablespoons cooking oil
Spice paste
- 6 shallots
- 4 garlic cloves
- 2 cm ginger
- 3 candlenuts
- 1 large red chili
- 2 curly red chilies
- 4 cm turmeric
Preparation
Heat oil in a wok. Sauté the spice paste, lemongrass, turmeric leaves, kaffir lime leaves, bay leaf, galangal, and lemongrass until fragrant. Add chicken and sauté until half cooked.
Add water, 100 ml coconut milk, and asam kandis. Cook until chicken is done. Add eggs, remaining coconut milk, salt, and sugar. Stir well and cook until the curry sauce thickens. Turn off heat and serve hot.
Notes
This recipe serves 4 portions.
Spinach can be used as a substitute if certain ingredients are unavailable.
