Recipes

Padang-Style Chicken Curry (Gulai Ayam)

  • Serves

    serves 4

INGALLS PHOTOGRAPHY

Chicken thighs can also be used to make this aromatic Indonesian curry. This recipe first appeared in our March 2014 issue with the story Spice World.

Ingredients

  • 2 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1 tsp. grated nutmeg
  • 1 tsp. ground turmeric
  • 12 tsp. whole cloves
  • 14 tsp. cardamom seeds
  • 10 fresh red Thai chiles
  • 5 candlenuts
  • 4 cloves garlic, peeled
  • 3 small Asian shallots, or 1 regular, peeled
  • 1 (2″) piece ginger, peeled and sliced
  • 3 tbsp. peanut oil
  • 5 Kaffir lime leaves
  • 2 sticks cinnamon
  • 1 stalk lemongrass, trimmed and knotted
  • 1 (3 1/2–4-lb.) chicken, cut into 8 pieces
  • 2 cups coconut milk
  • Kosher salt, to taste
  • Rice, for serving

Instructions

instruction 0

Purée coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom, chiles, candlenuts, garlic, shallots, ginger, and 2 tbsp. water in a food processor into a paste; set aside. Heat oil in a 12″ skillet over medium-high heat. Cook paste with lime leaves, cinnamon, and lemongrass until golden, 5–7 minutes. Add chicken; cook until browned, 8–10 minutes. Stir in half the milk and 1 1⁄4 cups water; boil. Reduce heat to medium; cook, while stirring, until tender, 10–12 minutes. Stir in remaining milk and salt; cook until slightly thick, 2 minutes more. Serve with rice.

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