AYAM GULAI
This popular chicken dish comes from the regions of Padang.
A super tasty dish which has influences from India. Prominent Indian spices like cardamom, cinnamon, star anise are added to the chicken along with fresh south Asian herbs.
The smooth as silk gravy is the trademark for this recipe. Best eaten with steamed rice. But I love having this curry with a malabari Paratha. Do try this recipe.
*thought of sharing this recipe only when it was on the table, Cooked for my son in law who is visiting from India.
So did not take a very good photo. 😊
8 pcs of chicken leg and thigh.
2 potatoes cut into chunks
To be ground a very fine paste..
8 fresh red chillies
4 to 5 bird eye chillies
15 shallots
8 cloves of garlic
8 candlenuts( kemiri) or about 8 cashews. Roast the candle nuts in 1 tsp oil.
- 5 inch pc of fresh turmeric
1 inch pc of ginger
3 tsps of roasted coriander seeds.
2 tsps of roasted cumin seeds.
1 tbsp whole white pepper.
Enough oil to grind the paste.. Maybe 1/2 cup.
Other Ingredients.
2 stalks of lemongrass ( only the bottom 10 cms of white stalk) bashed.
2 inches piece of galangal.. Bashed.
10 twin kafir lime leaves.
6 fresh bay leaves.
2 pandan leaves.. Knotted.
7 cloves( poked into a shallot, for easy disposal later)
8 cardamons
2 inch pc of cinnamon
3 star anise
300ml water
200 ml thick coconut milk( I used tetrapak)
2 tsps salt.. Or as per taste.
1 tsp sugar.
1 tsp msg or mushroom seasoning.
Heat 3 to 4 tbsps in a pan, add star anise, cardamom, cinnamon, cloves, bay leaves, lemon grass, pandan leaves, kafir lime leaves, galangal. Saute till flavours are realesed.,tip in the ground paste and Saute till paste is really well cooked and fragrant. Now add the chicken, potatoes, and cook further mixing well. Add water, cover and cook till chicken is almost cooked. Now add coconut milk, salt, sugar and msg. Cook uncovered till oil seperates.
Lastly, remove the chicken and potato pieces.
Dispose all the whole spices and herbs.
Blend the gravy finely,in a mixer jar.
Put back in the pan along with chicken pieces. Cook for another few mins. Till you see flecks of oil, all over the gravy.
Serve hot.
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