Padang-Style Chicken Curry (Gulai Ayam)

Name: Padang-Style Chicken Curry (Gulai Ayam)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 1 tsp. grated nutmeg; 1 tsp. ground turmeric; 1 ⁄ 2 tsp. whole cloves; 1 ⁄ 4 tsp. cardamom seeds; 10 fresh red Thai chiles; 5 candlenuts; 4 cloves garlic, peeled; 3 small Asian shallots, or 1 regular, peeled; 1 (2″) piece ginger, peeled and sliced; 3 tbsp. peanut oil; 5 Kaffir lime leaves; 2 sticks cinnamon; 1 stalk lemongrass, trimmed and knotted; 1 (3 1/2–4-lb.) chicken, cut into 8 pieces; 2 cups coconut milk; Kosher salt, to taste; Rice, for serving

Serves
serves 4

INGALLS PHOTOGRAPHY

Chicken thighs can also be used to make this aromatic Indonesian curry. This recipe first appeared in our March 2014 issue with the story Spice World.

Ingredients

2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. grated nutmeg
1 tsp. ground turmeric
¹⁄₂ tsp. whole cloves
¹⁄₄ tsp. cardamom seeds
10 fresh red Thai chiles
5 candlenuts
4 cloves garlic, peeled
3 small Asian shallots, or 1 regular, peeled
1 (2″) piece ginger, peeled and sliced
3 tbsp. peanut oil
5 Kaffir lime leaves
2 sticks cinnamon
1 stalk lemongrass, trimmed and knotted
1 (3 1/2–4-lb.) chicken, cut into 8 pieces
2 cups coconut milk
Kosher salt, to taste
Rice, for serving

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Instructions

Step 1

Purée coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom, chiles, candlenuts, garlic, shallots, ginger, and 2 tbsp. water in a food processor into a paste; set aside. Heat oil in a 12″ skillet over medium-high heat. Cook paste with lime leaves, cinnamon, and lemongrass until golden, 5–7 minutes. Add chicken; cook until browned, 8–10 minutes. Stir in half the milk and 1 1⁄4 cups water; boil. Reduce heat to medium; cook, while stirring, until tender, 10–12 minutes. Stir in remaining milk and salt; cook until slightly thick, 2 minutes more. Serve with rice.