Chicken Padang Curry
Rated 5.0 stars by 1 users
Cuisine
Indonesian
Author:
Global Grandma
Prep Time
25 minutes
Cook Time
20 minutes
Padang Chicken Curry, or Gulai Ayam Padang, is a rich and aromatic Indonesian dish hailing from West Sumatra. It features tender chicken simmered in a vibrant coconut milk sauce infused with turmeric, lemongrass, galangal, and chili. Known for its bold, spicy flavor and golden hue, it's a staple of Padang cuisine and a comfort food favorite across Indonesia.
Ingredients
- 4 chicken drumsticks
- 2 cloves garlic
- 80g shallots
- 5g dried chillies (seed removed and soaked)
- 4-5 slices ginger
-
4-5 slices galangal
- 3 candle nuts
- 2 stalks lemongrass (bruised)
-
4 kaffir lime leaves (tear or scrunched)
- 1 cinnamon stick
- 3 cloves
- 1 tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tsp salt
-
20g coconut sugar (gula Jawa)
- ½ tsp tamarind paste
- 325ml water
- 100ml coconut milk
Directions
- Place all the spice paste ingredients into a mortar and pestle and grind until you get a smooth paste.
- Heat up a heavy bottom pot with 2 tbsp of oil and sauté the spice paste for 4-5 mins until fragrant.
- Add in the aromatics and stir to combine.
Place chicken drumsticks in and stir to coat.
- Add water, salt, coconut sugar and tamarind and cook for 15 mins.
- Pour in coconut milk and cook for a further 10 mins.
- Serve hot with steamed rice.
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