🇮🇩 Indonesia · Food
Ayam Gulai
By eatmundo · August 4, 2026
A velvety, golden chicken curry slow-cooked in a rich, aromatic coconut milk broth. Featuring a delicate balance of turmeric, coriander, and fresh aromatics, this dish is a comforting staple of Indonesian cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the chicken into medium-sized pieces and rub with 0.5 tsp salt to season, letting it rest for 10 minutes.
- 2
In a large pan or Dutch oven, combine 400ml coconut milk, bruised lemongrass, torn lime leaves, and galangal over medium heat.
- 3
Stir in the turmeric powder and coriander powder until the coconut milk becomes a uniform, vibrant golden hue.
- 4
Gently place the chicken pieces into the coconut milk, ensuring they are mostly submerged in the liquid.
- 5
Bring to a gentle simmer, then reduce heat to low and cook for 25 to 30 minutes, stirring occasionally to prevent the coconut milk from curdling.
- 6
Season with the remaining 1 tsp of salt and check that the chicken is fully cooked through and the sauce has reached a thick, creamy consistency before serving.
Frequently Asked Questions
Can I use chicken breast?+
Chicken thigh is highly recommended for its tenderness and moisture, which prevents it from drying out in the curry.
How to tell when it is done?+
The chicken is ready when it is tender and the sauce has reduced and thickened slightly, clinging to the meat.
Is lime leaf essential?+
Yes, lime leaves provide a unique, citrusy floral note that is vital to the authentic profile of an Indonesian gulai.
Can I make this spicy?+
Absolutely; stir in a tablespoon of ground red chili paste along with the turmeric for a heat kick.
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