Gulai Ayam

20 Mar

I’ve been meaning to eat Nasi Ambeng for the longest time. This is a traditional Javanese dish and it’s a combination of steamed rice with Gulai Ayam (spicy chicken curry), Sambal Goreng (mixed vegetables), Sambal Tumis Sotong (sambal squid), Serunding (toasted dessicated coconut) and Bagedil (fried potato patties). Honestly speaking, this is truly a super combo in one dish!

Since I had leftover Serunding and the Sambal Tumis from last weekend’s Lontong episode, why not whip up this meal right? Ok, let’s get ready to cook some Gulai Ayam then 😉


  • 1 whole chicken, cut into 12 pieces
  • 500 ml thick coconut milk
  • 500 ml water (if you want a thick and creamy gravy, you can use less water)
  • 40 pieces cili padi (use less if desired)
  • 1 lemon grass
  • 2 big onions
  • 20 gm ginger
  • 5 garlic cloves
  • 1 turmeric leaf, tear into three
  • 10 gm turmeric, grated finely
  • 2 teaspoons salt
  • 1 chicken stock cube
  • 2 tablespoons shallot oil


Using a mini chopper, finely mince the chilli padi, lemon grass, onions and garlic individually.

Heat about 4 tablespoons of cooking oil in a pot. Saute the chopped ingredients until fragrant. Then add the turmeric leaf, grated turmeric, coconut milk and water. Let this simmer for about 1o minutes over medium heat. Finally add the chicken pieces until tender.

Add the shallot oil, salt and chicken stock cube thereafter. Stir thoroughly and once the gravy boils, it is ready to be served 🙂

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