This is a simple Padang(Indonesia) style Chicken Curry called Gulai Ayam. Gulai is a type of rich Coconut milk based Curry prevalent in Indonesia, Malaysia and Singapore. Commonly Chicken, Beef, Lamb, Fish or Seafood are added as a basic ingredient into this type of Curry. Vegetarian versions prepared with Raw Jackfruit(Nangka), Bamboo shoots(Rebung) and Cassava/Tapioca Leaves(Singkong/Daun Ubi Tumbuk) can also be found.  Gulai has a wonderful thick consistency and creamy texture with a strong note of local spices & herbs in the curry, making it rich, tasty and aromatic.
    Though a dish which originated from Sumatra (Indonesia), the Curry is literally a twisted version of Indian Curry prepared with local herb & spices.  Vegetables or meat are slow cooked in the spice mix along with Coconut milk until you get a perfect yellow coloured, thick and creamy Gulai(Curry).  All the more this Curry is quite aromatic and flavourful.
    We happened to taste this Indonesian Chicken Curry/Gulai Ayam, during our recent visit to a nearby Island of Indonesia, Batam.  This Curry on the menu caught my eye and when asked, the Indonesian girl who took orders for the food said it is a nice Curry.  Though I have seen quite many versions served in local Malay restaurants, I have never tried this curry before. They served the curry in a clay pot - small skin on Chicken pieces and Potato chunks in a Coconut milk based curry was well spiced but very light and tasty.  We combined it up with fragrant rice and it was divine.  The taste of Gulai Ayam lingered in my taste buds even long after I left Batam.

Cuisine - Indonesia (South East Asian)
Recipe Type - Curry 
Spice Level - Medium-High
Difficulty -Medium
Serves -3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes

HOW TO MAKE INDONESIAN CHICKEN CURRY RECIPE GULAI AYAM

INGREDIENTS :

Chicken - 1/2 Kg.
Potatoes - 3 Nos.
Lemongrass - 1 Stalk
Bay Leaf - 1 Leaf
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 3/4 - 1 Cup
Salt - To Taste
Gula Melaka/Palm Sugar - 1 Tspn
Oil - 3 Tbspn

For the Rempah Paste :

Cumin Seeds - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Nutmeg - 1/4 Tspn
Cinnamon 1" Stick - 2 Nos.
Cloves - 1/4 Tspn
Cardamom Seeds - 3 Pods
Coriander Powder -1 Tspn
Shallots - 4-5 Nos.
Garlic - 2-3 Cloves
Ginger - 1" Piece
Bird's Eye Chillies - 5-7 Nos.
Fresh Turmeric - a Small Piece
Candlenuts/Buah Kering - 3 Nos.

To Garnish :

Kaffir Lime Leaves - 2-3 Leaves

METHOD :

• Clean and cut Chicken into small pieces.
• Peel, wash and cut potatoes into cubes.
• Cook Potatoes with a dash of Salt until soft. Keep this aside
• Dry toast the Candle Nuts until fragrant for few minutes.
• Grind all the ingredients mentioned under 'For the Rempah Paste' into a smooth paste.
• Trim and Crush the Lemon Grass(white part only).
• Heat Oil in a deep pan, add Bay Leaf, crushed Lemon Grass and give a quick stir.
• Add the Rempah paste and Sauté it until aromatic and oil separates from the mix.
• Add Chicken Pieces along with a dash of salt and cook until chicken pieces turn soft.
• Add cooked Potato cubes to the above mix and give a quick stir.
• Pour the thin coconut milk and boil it on a low flame, stirring occasionally.  
• Add the Thick Coconut Milk, Gula Melaka/Palm Sugar and mix well.
• Cook on a very low flame for few minutes.
• Adjust the consistency of the Indonesian Chicken Curry/Gulai Ayam.
• Garnish Indonesian Chicken Curry/Gulai Ayam with shredded Kaffir Lime Leaves.
• Serve Indonesian Chicken Curry/Gulai Ayam hot, with Fragrant Rice or Steamed Rice.

NOTES :

• Can substitute, chicken with Lamb, Beef or Pork.
• Fish, Seafood or Vegetables like Raw Jackfruit, Bamboo Shoots or Tapioca Leaves can also be used as the basic ingredient in this Curry.
• Adjust the number of Chillies to suit your spice level.
• Authentic recipe uses skin-on Chicken pieces, but I have used chicken pieces without skin.
• Adding Potatoes to the Curry is truly optional.