Indonesian Chicken Coconut Curry

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
• 4 medium shallots, peeled
• 4 cloves garlic cloves, peeled
• 1.5 inch piece fresh ginger, unpeeled
• 2 stalks fresh lemongrass, white and light green parts only
• ¾ inch piece or 1 tsp fresh turmeric root, peeled, or ground turmeric
• 2 chilies Thai chilies or bird's eye chilies, deseeded for less heat
• 2 tablespoons coconut oil or vegetable oil
• 13.5 oz can full-fat coconut milk
• 4 slices galangal slices, optional
• ½ teaspoon whole cumin seeds
• ½ teaspoon whole coriander seeds
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce
• 0 salt, to taste
• ¼ cup fresh cilantro leaves, for garnish

Instructions

1. 1

   Begin by preparing the paste base that will flavor this entire dish. Roughly chop 4 medium shallots, 4 garlic cloves, and a 1.5-inch piece of fresh ginger. Trim the white and light green parts off 2 stalks of fresh lemongrass (discard the tough, fibrous tops), then slice them into thin rings. If using fresh turmeric, peel and chop a 0.75-inch piece; otherwise have your ground turmeric measured and ready. Halve 2 Thai chilies lengthwise and scrape out the seeds with the tip of a knife if you prefer a milder curry — leave them in for more heat.

2. 2

   Combine the shallots, garlic, ginger, lemongrass, turmeric, and chilies in a food processor. Pulse until the mixture forms a thick, coarse paste — this should take about 20-30 pulses. You want some texture, not a completely smooth purée. Set the paste aside in a small bowl.

3. 3

   Pat 1.5 lbs of boneless skinless chicken thighs completely dry with paper towels, then cut them into 1.5-inch pieces. Patting them dry helps them sear properly instead of steaming. Season lightly with salt on all sides.

4. 4

   Set a 5-quart heavy-bottomed pot or Dutch oven over medium-high heat. Pour in 2 tablespoons of coconut oil and let it heat for 1 minute until it shimmers and smells slightly nutty — do not let it smoke.

5. 5

   Toast 0.5 teaspoon of cumin seeds and 0.5 teaspoon of coriander seeds directly in the hot oil for about 45 seconds, stirring constantly. You should hear them begin to pop gently and smell their warm, toasted aroma. This blooms their essential oils and adds depth to the curry.

6. 6

   Add the prepared shallot and spice paste to the pot and cook, stirring frequently, for 4-5 minutes. The paste will darken slightly and smell increasingly aromatic as the raw sharpness mellows — you want to see the paste begin to stick slightly to the bottom of the pot and hear it sizzle gently.

7. 7

   Working in batches to avoid crowding the pot, add the seasoned chicken pieces directly into the paste. Let each batch cook without stirring for 2-3 minutes to develop a light golden color on the bottom. This creates deeper flavor through caramelization. Stir the batch to coat it in the paste and move it to the side of the pot, then add the next batch.

8. 8

   Once all chicken is in the pot and coated with the paste, pour in 1 can (13.5 oz) of full-fat coconut milk. If using galangal slices for extra authenticity and subtle pepper notes, add the 4 slices now. Stir everything together to combine, scraping up any browned bits from the bottom of the pot — these contain intense flavor.

9. 9

   Bring the mixture to a gentle simmer over medium heat — you should see small bubbles breaking the surface at a steady, unhurried pace. Reduce the heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally. The chicken is done when a piece easily shreds when pressed against the side of the pot with a spoon, and the sauce has thickened slightly and clings to the meat.

10. 10

    Taste the curry and adjust the seasoning. Squeeze in 1 tablespoon of fresh lime juice — this brightens all the warm spices and cuts through the richness of the coconut milk. Stir in 1 tablespoon of fish sauce, which adds umami depth without making the dish taste fishy. Add a pinch more salt if needed, tasting as you go.

11. 11

    Transfer the gulai ayam to a serving bowl or platter. Tear or roughly chop about 0.25 cup of fresh cilantro leaves and scatter them over the top for a pop of color and fresh, herbal brightness.

12. 12

    Serve the curry over steamed white rice or fragrant jasmine rice. Spoon plenty of the rich coconut sauce over each serving — this is where most of the flavor lives. Offer lime wedges and extra fresh cilantro on the side for guests to adjust to their taste.

Tools you’ll need

• food processor
• paper towels
• 5-quart Dutch oven or heavy-bottomed pot
• wooden spoon or rubber spatula
• instant-read thermometer (optional)
• fine-mesh strainer (optional, for serving rice separately)

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