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gulai ayam padang

Indonesian Chicken Curry (Gulai Ayam Padang)

A bold and aromatic West Sumatran chicken curry simmered in rich coconut milk, infused with fresh spices, and made without any sugar — just like the traditional way it’s served in Minangkabau homes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Indonesian (Padang/Minangkabau)
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken curry
  • 1 whole free-range chicken ayam kampung, cut into 8–10 pieces
  • 3 –4 cups thick coconut milk santan kental – from 1 mature coconut, or canned full-fat coconut milk
  • 3 kaffir lime leaves daun jeruk
  • 2 Indonesian bay leaves daun salam – or use regular bay leaves if unavailable
  • 1 turmeric leaf daun kunyit, tied into a knot (optional, if available)
  • 1 stalk lemongrass serai, bruised
  • 1 inch fresh galangal lengkuas, bruised
  • 1 piece dried Garcinia fruit asam kandis – or substitute with tamarind paste or lime juice
  • Salt to taste about 1½ tsp
  • 2 tbsp neutral cooking oil such as vegetable or canola oil
For the spice paste (Bumbu Halus)
Blend or grind the following until smooth
  • 8 shallots or 4 medium shallots
  • 5 garlic cloves
  • 1 inch fresh ginger jahe
  • 1 inch fresh turmeric kunyit – or 1 tsp turmeric powder
  • 4 roasted candlenuts kemiri – or substitute with macadamia nuts
  • 1½ tsp ground coriander ketumbar bubuk
  • ¼ tsp ground cumin jinten bubuk
  • 5 dried or fresh red chili peppers cabai merah keriting – use more or fewer to adjust heat

Instruction
 

  1. Prepare the chicken
    Rinse and pat dry the chicken pieces. Set aside.
  2. Sauté the spice paste
    In a large pot or deep skillet, heat the oil over medium heat. Sauté the blended spice paste until fragrant and slightly thickened (about 5 minutes).
  3. Add the aromatic herbs
    Stir in the kaffir lime leaves, bay leaves, turmeric leaf (if using), lemongrass, and galangal. Sauté for another minute to release the aroma.
  4. Add the chicken
    Add the chicken pieces and stir until they are evenly coated in the spices and begin to change color (2–3 minutes).
  5. Pour in the coconut milk
    Slowly pour in the coconut milk while stirring gently to prevent it from curdling. Add the dried asam kandis or tamarind.
  6. Simmer gently
    Bring the curry to a low simmer over medium-low heat. Cook uncovered for 30–40 minutes or until the chicken is tender and the sauce has thickened, stirring occasionally. Do not boil vigorously to avoid breaking the coconut milk.
  7. Adjust seasoning
    Add salt to taste. Once the oil rises to the surface and the aroma deepens, the curry is ready.
  8. Serve
    Serve warm with steamed jasmine rice or coconut rice, and optionally sambal (Indonesian chili paste) on the side.

Notes

  • Ayam Kampung (Free-range chicken): Traditional Padang-style gulai uses lean, firm-textured village chicken. If unavailable, use organic or free-range chicken thighs or drumsticks for better flavor.
  • Santan (Coconut milk): Freshly squeezed coconut milk from a mature coconut yields the richest result. In the U.S. or Europe, use canned full-fat coconut milk—avoid the “light” versions.
  • Kemiri (Candlenuts): These are creamy nuts often used in Indonesian cuisine. If you can't find them, macadamia nuts are a good substitute.
  • Asam Kandis: This sour fruit gives gulai its subtle tang. Substitute with 1 tsp tamarind paste or 1 tbsp fresh lime juice if asam kandis is unavailable.
  • Spice level: Adjust chili quantity to your taste. For authentic heat, use fresh Thai bird’s eye chilies (cabai rawit).
  • No Sugar: Authentic West Sumatran gulai never uses sugar. The richness and balance come entirely from the spices, coconut, and souring agents like asam kandis.
  • No curry powder: This is a fresh-spiced curry — do not use commercial curry powder as it will alter the authentic flavor profile.