Gulai Ayam

Ingredients for 4 servings:

• 6 chili pepper(s), red
• 4 macadamia nuts
• 2 tbsp water, for the seasoning paste
• ½ tbsp coriander, or coriander powder
• 2 cloves garlic
• 4 shallots
• 1 piece(s) turmeric (root), approx. 3 cm, alternatively turmeric powder
• 1 piece(s) ginger, fresh, approx. 1.5 cm
• 40 g galangal
• 1 stalk of lemongrass
• 4 bay leaves
• 500 g chicken, or one chicken
• 2 tbsp oil for frying
• ½ tbsp salt
• 1 tsp sugar, if needed
• 1 cup coconut milk
• 2 cups water
• 300 g potatoes, peeled and cut

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Indonesian curry with chicken

In a suitable container, blend the chili peppers, macadamia nuts, coriander seeds, garlic, shallots, and turmeric with a blender or immersion blender, adding two tablespoons of water, until smooth. Adding water makes the process easier. Wash the galangal root under running water for a few minutes to remove all traces of dirt. Flatten the galangal root with the back of a knife and cut the root into pieces about 1 cm thick. This is important for releasing the flavor. Then remove the first layer of lemongrass and divide it into two pieces. Heat the oil in a medium saucepan over medium heat. Heat the spice paste, stirring constantly, until a pleasant aroma of the spices rises. Add the bay leaves, lemongrass, and the galangal root pieces and simmer for a few minutes. Cook with salt, sugar (optional), and the chicken over medium heat for another 3 minutes. Mix the coconut milk with the water and slowly pour it into the soup pot. Add the diced potatoes and cook for about 20 minutes, until the potatoes are tender. Serve with rice or noodles. Tip: If you don’t like it too spicy, remove the seeds from the chili peppers or use fewer. For more flavor, deep-fry the chicken for a few minutes to create a crust. The latter only makes sense if you’re using a whole chicken with skin and bones.