Tutorial on making curry chicken

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.