Gulai Ayam
Coconut-curry chicken simmered in a fragrant spice paste with turmeric and galangal. Ready in under 20 minutes with rotisserie chicken or quick-cooking breast cutlets.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb boneless chicken breasts or thighs
- 1 can (13.5 oz) unsweetened coconut milk
- 3 tbsp curry paste (red or yellow)
- 1 tbsp fresh turmeric or ground turmeric
- 2 tbsp, minced galangal (or fresh ginger if unavailable)
- 3 medium, sliced shallots
- 1 whole lime
- 2 whole fresh chilies (bird's eye or Thai red)
Instructions
- 1
Cut chicken into 1-inch cubes. Heat oil in a large skillet over medium-high until shimmering.
- 2
Add curry paste, turmeric, and minced galangal. Stir constantly until fragrant, about 60 seconds.
- 3
Add chicken and stir until edges look opaque, about 3 minutes. Don't worry if it's not cooked through.
- 4
Pour in coconut milk and add sliced shallots. Stir and bring to a gentle simmer.
- 5
Simmer uncovered for 8–10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
- 6
Squeeze lime juice over the top, add whole chilies for heat. Taste and adjust salt. Serve hot with rice.
Tools you’ll need
- 12-inch skillet or saucepan with lid
- cutting board
- knife
- wooden spoon or silicone spatula
- measuring spoons
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