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Indonesian Gulai Ayam (Coconut Chicken Curry)

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Indonesian gulai ayam coconut chicken curry with turmeric-gold sauce, chicken pieces, chilies, lime leaves, and rice.
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Gulai ayam is an Indonesian chicken curry with a fragrant spice paste, coconut milk, turmeric, lemongrass, and lime leaves. It is rich, aromatic, and made for rice.

Cook the aromatics until the raw edge disappears, then simmer the chicken gently in coconut milk so the sauce stays smooth and the spices bloom.

Bruise the lemongrass and tear the lime leaves before adding them; this releases more fragrance without making the curry gritty.

Serving Suggestions

Serve with steamed rice, cucumber salad, fried shallots, and lime wedges.

A close serving of Indonesian gulai ayam spooned from a skillet, showing chicken and smooth coconut curry with herbs beside rice.

Recipe Notes

Refrigerate for up to 3 days. Reheat over low heat and add a splash of water if the coconut sauce has thickened.

Indonesian gulai ayam coconut chicken curry with turmeric-gold sauce, chicken pieces, chilies, lime leaves, and rice.

Indonesian Gulai Ayam (Coconut Chicken Curry)

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A fragrant Indonesian coconut chicken curry with turmeric, lemongrass, lime leaves, and chile.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indonesian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Gulai Ayam
  • 1 1/2 lb boneless skinless chicken thighs cut into large pieces
  • 2 tbsp neutral oil
  • 4 large shallots roughly chopped
  • 4 cloves garlic
  • 1 inch fresh ginger peeled
  • 1 inch fresh turmeric or 1 teaspoon ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 stalk lemongrass bruised
  • 4 whole makrut lime leaves torn
  • 1 small red chile sliced
  • 1 can unsweetened coconut milk 13.5 ounces
  • 1 cup low-sodium chicken stock
  • 1 tsp fine salt
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro chopped

Equipment

  • Wide skillet or Dutch oven
  • Blender or mortar and pestle
  • Chef’s knife
  • Wooden spoon

Method
 

Cook the spice base:
  1. Blend or pound the shallots, garlic, ginger, and turmeric into a coarse paste. Heat the oil in a wide skillet over medium heat.
  2. Add the paste, coriander, and cumin. Cook for 6 to 8 minutes, stirring often, until fragrant and the oil begins to separate.
  3. Add the lemongrass, lime leaves, and chile. Stir for 1 minute.
Simmer the curry:
  1. Add the chicken and turn to coat in the spice base. Pour in the coconut milk and stock, then add the salt.
  2. Bring to a gentle simmer, cover, and cook for 25 minutes. Uncover and simmer for 8 to 10 minutes more, until the chicken is tender and the sauce lightly thickens.
  3. Remove the lemongrass. Stir in the lime juice and cilantro, taste for salt, and serve with rice.

Nutrition

Calories: 560kcalCarbohydrates: 14gProtein: 35gFat: 40gSaturated Fat: 25gCholesterol: 150mgSodium: 820mgFiber: 3gSugar: 6g

Notes

  • Cook the spice paste patiently; its aroma and color deepen as excess moisture cooks away.
  • Keep the coconut curry below a hard boil so the sauce remains smooth.

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