Ingredients18 items
- 5 cloves of garlic
- 1 inch piece of ginger
- 1 thumb size piece of turmeric root
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom pods
- 2 whole cloves
- 2 star anise
- 2 lemongrass stalks, bruised
- 3-4 bay leaves
- 1-inch piece of fresh ginger
- 1 tablespoon chili paste (kecap cili)
- 2 chicken breasts or thighs
- 1/2 cup coconut milk
- Water
- Salt
- Sugar to taste
- Sambal tempeh
- Lime juice
Instructions
1
Prepare 5 cloves of garlic, 1 inch piece of ginger, 1 thumb size piece of turmeric root, 1 teaspoon black peppercorns, 1 teaspoon cardamom pods, 2 whole cloves, 2 star anise, 2 lemongrass stalks, and 3-4 bay leaves.
2
Blend the prepared ingredients with water until smooth.
3
Tumis (saute) the blended mixture with 2 bruised lemongrass stalks and 2 star anise until fragrant.
4
Add 2 chicken breasts or thighs and cook until they are well-seared on all sides.
5
Pour in 1/2 cup of coconut milk and add water to cover the chicken, ensuring the mixture is slightly thick but not too runny. Bring it to a simmer.
6
Season with salt, sugar, and chili paste according to taste (use about 2 tablespoons of chili paste for better color).
7
Cook until the chicken is tender and well-cooked. Remove the chicken from the pot and set aside.
8
Strain the remaining liquid in the pot through a sieve, discarding any solids that are not easily passed through. Return this clear broth to the pan and bring it back to a simmer.
9
Blend the strained broth until smooth, creating a glossy consistency for a rich, silky sauce.
10
Serve the gulai chicken over steamed rice with sambal tempeh and lime juice on the side.