Minang-Style Chicken Gulai
40 minutes
10 Servings
Watch The Cooking Video
A chicken curry-like stew that does not necessarily contain curry powder and with thinner gravy texture. Minang Style Chicken Gulai is rich in flavor, spiciness and aromatic. It is delicious eaten with white rice or with lemongrass rice.
| ½ cup | Cooking oil |
| 1 whole | Chicken, cut |
| 4 pcs | Kaffir lime leaves, deveined |
| 1 pcs | Turmeric leaves, tied into knot |
| 1 cup | Thin coconut milk |
| 1 cup | Thick coconut milk |
| 1 cawan | Air |
| 2 pcs | Tamarind slice |
| 2 tbsp | TUMIX® Chicken Stock |
Ingredients A: grinded
| 2 inches | Galangal |
| 1 inch | Ginger |
| 2 inches | Fresh turmeric |
| 6 cloves | Shallot |
| 4 cloves | Garlic |
| 4 pcs | Candlenut |
| 5 stalks | Red chili |
| 10 pcs | Bird’s eyes chili |
| 4 stalks | Lemongrass |
| ½ cup | Water |
- Heat the oil and stir-fry ingredients (A) until the oil rise on top.
- Add chicken, kaffir lime leaves and turmeric leaves. Leave it until the chicken juice comes out and dries up.
- Add thin coconut milk, thick coconut milk, water and tamarind slice. Let it simmer until the chicken is fully cooked and the sauce slightly thickens.
- Season with TUMIX® Chicken Stock and mix well.
- Ready to be served.
TUMIX® Chicken Stock Recipes
