November 25, 2024
Gulai is a deeply spiced curry dish popular across Indonesia. With a coconut milk base and bold spice paste, Gulai Ayam (chicken gulai) delivers rich, aromatic flavors. This affordable version uses basic ingredients while maintaining authentic taste and warmth.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Chicken (legs or mixed parts) | 800g (~1.75 lbs) | $3.60 |
| Coconut milk (canned or powder) | 200 ml or equivalent | $1.00 |
| Garlic | 4 cloves | $0.20 |
| Shallots | 6 | $0.30 |
| Turmeric powder | 1 tsp | $0.05 |
| Coriander powder | 1 tsp | $0.05 |
| Ginger | 1 inch | $0.10 |
| Galangal (or more ginger) | 1 inch | $0.10 |
| Lemongrass | 1 stalk (smashed) | $0.20 |
| Bay leaf (or skip) | 1 | $0.05 |
| Salt & pepper | To taste | $0.05 |
| Oil (for sautéing) | 2 tbsp | $0.10 |
| Water | 1.5 cups | Free |
| Optional for Serving: | ||
| Steamed rice | 5 servings | $1.00 |
| Fried shallots (optional) | 2 tbsp | $0.25 |
Prepare the Spice Paste: Blend shallots, garlic, turmeric, coriander, ginger, and galangal into a smooth paste. Heat oil in a pan and sauté the paste with lemongrass and bay leaf until fragrant (5–7 minutes).
Cook the Chicken: Add chicken pieces to the pot and stir to coat with spices. Pour in water and bring to a boil. Reduce to simmer and cook covered for 20 minutes.
Add Coconut Milk: Stir in coconut milk and continue simmering for another 15–20 minutes, until the sauce thickens slightly and chicken is tender. Season with salt and pepper to taste.
Serve: Plate chicken with curry sauce over steamed rice. Garnish with fried shallots if using.
📌 Final Notes:
