Gulai Ayam Istimewa

Ingredients for 2 servings:

• 2 chicken thighs
• 1 chicken breast
• 5 small onions, red
• 4 garlic cloves, fresh
• 5 small chili peppers, red
• 1 tsp instant chicken broth
• 1 tbsp, heaped tamarind syrup
• 1 tbsp soy sauce, sweet
• 1 tbsp soy sauce, salty
• 1 kg chicken giblets
• 600 g water
• 8 g instant chicken broth
• 4 g glutamate, optional
• 4 m.-large tomato(s), fully ripe
• 8 small onions, red
• 2 garlic cloves, fresh
• 30 g celery
• 30 g carrot(s), grated
• 20 g pepper, red
• 30 g galangal, fresh or frozen
• 20 g ginger, fresh or frozen
• 2 kaffir lime leaves (daun jeruk)
• 1 salami leaves (daun salam)
• ½ cinnamon stick(s)
• 50 g guava juice, alternatively orange juice
• 50 g coconut milk, creamy (santan)
• 20 g coconut palm sugar
• 2 pinches of mace powder
• 2 tbsp rice wine (Arak Masak)
• 1 cup spring onions
• 1 m.-sized carrot(s)
• 10 broccoli florets
• ¼ tomato pepper, red
• 2 tbsp butter
• 1 liter peanut oil, refined
• e.g. salt or chicken broth, instant
• 1 mango(s), fully ripe
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 6 hours

An exotic chicken curry with coconut and mango (no curry powder).

Simmer the chicken giblets with the water, instant chicken stock, and MSG for 4 hours with the lid on. In the meantime, peel and finely chop the onions and garlic. Wash the chilies and cut them crosswise into rings. Purée them with the instant chicken stock in a mortar and pestle until a paste forms. Mix in the tamarind syrup and soy sauce. Cut the chicken breast into 4 pieces. Remove the skin and fat from the thighs. Marinate the chicken pieces at room temperature for 4 hours. Wash the tomatoes, remove the stems (if necessary), halve lengthwise, remove the white-green core, halve the halves lengthwise, and quarter them crosswise. Peel the onions and garlic and roughly chop them. Roast them in 2 tablespoons of the peanut oil until translucent. Wash the celery stalks and cut them crosswise into approximately 6 mm long pieces. Wash the carrot, trim both ends, peel, and grate. Wash the red chili pepper and cut crosswise into approximately 1 cm wide pieces. Leave the seeds and discard the stalks. Wash, peel, and thinly slice the galangal and ginger, then chop them. Strain the chicken giblets. Discard the cooked pieces and return the chicken stock to the pot. Add all of the ingredients prepared above and simmer uncovered for 30 minutes. Remove from the heat and let cool slightly. Transfer to a blender and blend on high for 1 minute. Remove the chicken pieces from the marinade, pat dry, and brush off any remaining marinade. Heat the peanut oil to 220 degrees Celsius and, using a slotted spoon, brown the chicken pieces in batches for about 20 seconds. Add to the casserole dish. Pour the sauce from the blender over the mango, add the leaves and cinnamon stick, and simmer with the lid on for 1 hour. Stir occasionally. Peel the mango and dice the flesh. Dissolve the coconut palm sugar in the guava juice. Add the arak, pepper, and mace powder and mix into the simmering gulai. Season to taste with salt or instant chicken stock. Stir in the coconut milk 10 minutes before the end. Remove the cinnamon stick and leaves (see note). Wash the ingredients for the vegetable patch and cut them into bite-sized pieces. Blanch in boiling water for 2 minutes and roast in a pan with butter for 4 minutes. Divide among serving plates, top with the gulai. Garnish with the mango pieces, blossoms, and leaves, and serve warm. Note: In Indonesia, this dish is served with white rice as a main course. The leaves are not removed or eaten in Indonesia. They are believed to have healing properties, and guests want to show that they have been used in their cooking.