Chicken Gulai

🛒 Ingredients

• Boneless, skinless chicken thigh 150 g · 250 kcal
• Thick coconut milk 100 g · 230 kcal
• Shallots 15 g · 10 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh ginger 4 g · 3 kcal
• Fresh galangal 4 g · 3 kcal
• Fresh turmeric root 3 g · 3 kcal
• Red chilies (medium hot) 8 g · 6 kcal
• Candlenuts (or macadamia nuts) 5 g · 35 kcal
• Lemongrass stalk, bruised 5 g · 5 kcal
• Kaffir lime leaves 2 g · 1 kcal
• Turmeric leaf (or bay leaf) 1 g · 0 kcal
• Tamarind paste 3 g · 7 kcal
• Cooking oil 4 g · 40 kcal
• Water 25 g · 0 kcal
• Shrimp paste (belacan) 1 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the spice paste: Combine shallots, garlic, ginger, galangal, fresh turmeric, red chilies, candlenuts, and shrimp paste in a food processor or mortar and pestle. Process until a smooth, fine paste is formed.
2. Heat cooking oil in a large pot or wok over medium heat. Sauté the spice paste until fragrant and the oil separates, about 8-10 minutes.
3. Add the bruised lemongrass, kaffir lime leaves, and turmeric leaf to the pot, stirring for another minute until fragrant.
4. Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides, about 5-7 minutes.
5. Pour in the thick coconut milk and water, stir in the tamarind paste. Bring to a gentle simmer, then reduce heat to low.
6. Simmer, uncovered, for 30-35 minutes, stirring occasionally to prevent the coconut milk from curdling, until the chicken is tender and the sauce has thickened to a rich consistency.
7. Taste and adjust seasoning if needed. Serve hot, traditionally with steamed rice.