Gulai Ayam Padang (Padang Chicken Curry)

Gulai Ayam Padang is a rich coconut chicken curry from the Minangkabau culinary tradition of West Sumatra, Indonesia. Unlike thick curries that cling tightly to the meat, gulai is known for its abundant, deeply flavored gravy, which is meant to be spooned generously over steamed rice. The dish combines aromatic ingredients such as shallots, garlic, ginger, galangal, lemongrass, and warm spices with coconut milk to create a fragrant broth that is both comforting and complex.

The term "gulai" refers to a family of Indonesian curry dishes, while "ayam" means chicken and "Padang" identifies the famous cuisine of West Sumatra. Although the chicken is the centerpiece, many consider the golden, spice-infused gravy to be the true highlight of the meal. Served with rice, Gulai Ayam Padang offers a delicious introduction to one of Indonesia's most celebrated regional cuisines.

4 - 6 servings

Ingredients

Spice Paste

• 3 cloves of garlic
• 150 g shallots, roughly chopped
• 50 g red chilies (Fresno, cayenne, or similar)
• 1 inch fresh ginger
• 1–1½ tbsp galangal paste
• 5 candlenuts

Curry

• 2 tbsp neutral oil
• 3 stalks of lemongrass, bruised and cut into pieces
• 7 kaffir lime leaves
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 6 whole cloves
• 1 star anise
• 2 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric powder
• 1 whole chicken, cut into serving pieces (or 4–5 chicken leg quarters)
• 50 g palm sugar or dark brown sugar
• 2 tsp salt
• 1–2 tsp bottled tamarind concentrate or sauce
• 750 ml water
• 200 ml coconut milk

Equipment

• Enameled Cast Iron Dutch oven
• Wooden cutting board
• Mixer or Mortar & Pestle
• Cast Iron Serving Pan

Instructions

1. Make the spice paste

• Blend the garlic, shallots, chilies, ginger, galangal paste, and almonds into a smooth paste. Add a splash of water if needed.

2. Fry the aromatics

• Heat the oil in a large pot or Dutch oven over medium heat.
• Add the spice paste, lemongrass, kaffir lime leaves, cinnamon, cardamom, cloves, star anise, coriander, cumin, and turmeric.
• Cook for about 5 minutes, stirring frequently, until fragrant and slightly darker.

3. Brown the chicken

• Add the chicken and stir well so every piece is coated with the spices.
• Cook until the outside of the chicken is no longer pink.

4. Simmer

• Add the brown sugar, salt, tamarind, and water.
• Bring to a boil, then reduce to a gentle simmer.
• Cover and cook for about 30 minutes.

5. Finish with coconut milk

• Stir in the coconut milk.
• Simmer uncovered for another 15 minutes until the sauce is rich and slightly thickened.
• Taste and adjust salt, sugar, or tamarind as needed.

6. Serve

• Serve hot with steamed white rice.
• The curry is often even better the next day after the flavors have had time to develop.