Chicken Gulai Recipe

Chicken Gulai, or Gulai Ayam, is a beloved Indonesian curry dish rich in spices, creamy coconut milk, and aromatic herbs. Originating from Sumatra and commonly found in Padang cuisine, this dish carries deep flavors that come from slow-simmered chicken blended with fragrant spices like turmeric, coriander, lemongrass, and galangal. 

Unlike Indian curry, Gulai has a distinct Southeast Asian taste—earthy, slightly spicy, and creamy with a balanced blend of herbs and coconut richness. Below is a detailed recipe for you to make authentic Chicken Gulai at home.

Ingredients

Chicken & Aromatics

1 kg chicken, cut into serving pieces

2 bay leaves

2 kaffir lime leaves

2 lemongrass stalks, bruised

2 cm galangal, bruised

400 ml thick coconut milk

300 ml water or chicken broth

2 tbsp cooking oil

Salt & sugar to taste

Spice Paste

6 shallots

4 garlic cloves

5 red chili peppers (adjust to taste)

3 candlenuts (or substitute with macadamia nuts)

2 cm turmeric

2 cm ginger

1 tsp coriander powder

1 tsp cumin powder

Instructions

Prepare the Spice Paste

Blend shallots, garlic, chili peppers, candlenuts, turmeric, ginger, coriander powder, and cumin powder until smooth. Add a splash of water if needed to help the blending process. A fine and silky paste ensures the curry develops a deep and consistent flavor.

Sauté the Paste

Heat the cooking oil in a deep pot or wok over medium heat. Add the blended spice paste and sauté for about 5–7 minutes until fragrant and the oil separates from the paste. This step is crucial to unlock the aroma from the spices.

Add the Fresh Aromatics

Stir in bay leaves, kaffir lime leaves, lemongrass, and galangal. Continue cooking for another 2–3 minutes. These ingredients will infuse the dish with complex citrusy notes and earthy fragrance.

Cook the Chicken

Add chicken pieces into the pot and coat them well with the spices. Stir and cook for 5 minutes until the chicken is lightly browned and the flavors begin to absorb.

Pour Coconut Milk & Simmer

Slowly pour in coconut milk and water or chicken broth. Stir gently to avoid the coconut milk from curdling. Reduce heat to medium-low and simmer uncovered for 30–40 minutes until the chicken becomes tender and the sauce thickens. Stir occasionally.

Season to Taste

Add salt and sugar to balance the flavors. Continue simmering until the oil rises to the surface, which indicates that the curry has developed its signature richness.

Serve

Remove lemongrass and galangal before serving. Enjoy your Chicken Gulai warm with steamed rice, fried shallots, and fresh cucumber slices.

Tips for Best Results

Use fresh coconut milk for extra creaminess.

Allow the curry to rest for a few hours before serving—flavors deepen over time.

Pair with steamed rice, lontong (rice cakes), or roti canai for a complete meal.