Gholi233

Tutorial on making curry chicken Ingredients: • 1 whole kampung chicken, cut into pieces • 1 liter thin coconut milk • 1/2 liter thick coconut milk • 2 tablespoons vegetable oil • 10 shallots, minced • 5 cloves garlic, minced • 3 red bell peppers, minced • 1 red chili pepper, minced • 3 red chili peppers, minced • 1 piece of ginger, minced • 1 piece of turmeric, minced • 1 teaspoon coriander powder • 1/2 teaspoon cumin powder • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1 bay leaf • 2 kaffir lime leaves • 2 lemongrass stalks, bruised Instructions: • Heat the vegetable oil in a large pot over medium heat. • Add the shallots, garlic, red bell peppers, red chili peppers, ginger, turmeric, coriander, cumin, salt, and black pepper to the pot and cook, stirring occasionally, until fragrant, about 5 minutes. • Add the chicken to the pot and cook, stirring occasionally, until browned on all sides, about 10 minutes. • Pour in the thin coconut milk and bring to a boil. • Reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened. • Stir in the thick coconut milk, bay leaf, kaffir lime leaves, and lemongrass stalks and cook for 5 minutes more. • Serve over rice. Tips: • For a richer flavor, use fresh coconut milk. • If you don't like spicy food, you can reduce the amount of chili peppers used. • Gulai ayam can be served with white rice, lontong, or ketupat.

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