| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 592 | 41g | 23g | 15g |
| sugars | fibre | protein | salt |
| 8g | 3g | 38g | 1.5g |
For me, one of the greatest joys of cooking is paying homage to a range of culinary traditions, even those that are far removed from my Colorado Rockies homeland. Blending the exotic with the familiar, the Padang Style Chicken Curry (Gulai Ayam) with Indonesian Bay Leaf transports the senses to a realm of vibrant yet comforting flavors. Steeped in the rich heritage of Indonesian cuisine, this compelling dish offers a fruity and spicy harmony that gently thrums with the depth of game meats, evoking a sensation not unlike sitting by a crackling fire on a frosty mountain evening.
Transcending Borders: Culinary Fusion at its Finest
While the potent burst of fresh trout is a staple in my repertoires, I find that the robust flavor of chicken thighs in Padang Style Chicken Curry (Gulai Ayam) creates a sublime pairing with the tender sweetness of coconut milk and luscious tomatoes. The essence of lemongrass, Indonesian bay leaves, and kaffir lime leaves infuse this dish with a herbaceous dimension that’s pleasantly earthy, reminding me of the green, pine-covered slopes back home. The heat from red chili peppers gives it a satisfying kick, designed to warm you from the inside.
Nutritional and Health Benefits
But this recipe isn’t just about marrying tastes; it’s also filled with ingredients known for their nutritional properties. Chicken thighs are a superb source of protein and essential vitamins, while coconut milk brims with healthy fats and coconut-derived electrolytes. Tomatoes are a darling in the health food world, providing loads of antioxidants and vitamins. Furthermore, the spices used in the recipe have well-documented health benefits, such as anti-inflammatory properties (turmeric and ginger), digestion aid (coriander seeds), and immune-boosting characteristics (garlic).
My partner Gordon and I often enjoy this dish on its own or accompanied by fragrant jasmine rice or a slice of rustic country bread. The fruity brightness of this curry is remarkably similar to certain Southeast Asian and Indian curries, making it a perfect introduction to those curious about these cuisines or those who crave a tantalizing alternative to the same old chili.
Whether it’s bringing some warmth to a snowy mountain night, or gracing your summer dining table with an exotic flair, this Padang Style Chicken Curry (Gulai Ayam) with Indonesian Bay Leaf will transport you to verdant Indonesian landscapes and lend a ray of culinary enlightenment.
What You’ll Need
- 2 lbs chicken thighs
- 2 stalks of lemongrass
- 10 Indonesian bay leaves
- 5 kaffir lime leaves
- 2 1/2 cups coconut milk
- 1/2 cup water
- 2 tablespoons tamarind juice
- 2 tablespoons palm sugar
- 2 teaspoons salt
- 4 tomatoes
- 10 shallots
- 7 cloves of garlic
- 5 red chili peppers
- 1 inch turmeric
- 1 inch ginger
- 1 teaspoon white peppercorns
- 1 tablespoon coriander seeds
- 8 candlenuts
- 2 tablespoons cooking oil
Method
Step One
To start off, combine the 10 shallots, 7 cloves of garlic, 5 red chili peppers, 1 inch of turmeric, 1 inch of ginger, 1 teaspoon of white peppercorns, 1 tablespoon of coriander seeds, and 8 candlenuts in a food processor or blender. Blend these ingredients until they form a smooth paste.
Step Two
Heat up 2 tablespoons of cooking oil in a large skillet over medium heat. Once the oil is hot, add the paste you made in the blender. Cook this paste until it separates from the oil and smells really good, which should take about 5 minutes.
Step Three
Add 2 stalks of lemongrass, 10 Indonesian bay leaves, and 5 kaffir lime leaves to the skillet. Continue to sauté the mixture for about 3-4 minutes until the leaves have wilted.
Step Four
Next, add in the 2 lbs of chicken thighs. Increase the heat to medium-high and stir well to ensure the chicken is well coated with the paste. Fry the chicken until it turns a light golden brown, which should take about 5-7 minutes.
Step Five
Pour in 2 1/2 cups of coconut milk and 1/2 cup of water into the pan, followed by 2 tablespoons of tamarind juice, 2 tablespoons of palm sugar, and 2 teaspoons of salt. Stir all of these ingredients together until well combined.
Step Six
Lower the heat, cover the skillet, and let the curry simmer until the chicken is thoroughly cooked, and the sauce has thickened. This should take about 30-40 minutes.
Step Seven
Finally, add the 4 tomatoes to the skillet about 7-10 minutes before the curry is done simmering. Stir them in gently, allowing them to become tender and, at the same time, infuse the curry with their sweet and tangy taste.
Step Eight
Once the chicken is cooked and the tomatoes are tender, the curry is ready to be served. Best served with warm rice and enjoyed as a comforting and savory dish.
