How To Cook Gulai Ayam Padang (Padang Curry Chicken)

Learn how to easily make this gulai ayam Padang that is packed with an amazing flavor. It tastes even better the next day. The recipe can be cooked with an Instant Pot pressure cooker or on the stove.

What is Gulai?

I’m not exactly sure what’s the translation of gulai would be in English. It looks like curry, but again it’s also too general to say that it’s curry. Gulai ayam is one of the popular Indonesian chicken dishes that it’s a must to try. It may not be as popular as the Indonesian beef rendang worldwide, but gulai ayam is highly popular among the local, especially the Padang (Minang) version. The Padangnese is known for its amazing gulai and rendang. Gulai Padang is more reddish in color.

How to cook gulai ayam Padang

1. Prepare the spice paste
Put all ingredients to be ground in a food processor or blender (with an exception if you use some powdered ingredients, you can add those in later when you cook). Add a bit of oil to help you grind if necessary

2. Press saute on the instant pot. Add coconut oil (or cooking oil of your choice). Add the spice paste and stir fry until fragrant, about 3 minutes or so. Scrape the bottom of the pot to make sure nothing gets stuck

3. Add lime leaves, bay leaves, lemongrass stalk, and tamarind paste, and chicken piece. Stir to mix everything. Pour in coconut milk and water and seasonings. Give it one last stir

4. Close the lid and turn the steam release valve to “sealing”. Press “pressure cooker” and make sure it’s on high pressure. Set the timer to 15 minutes if using chicken thighs or drumsticks and 20 minutes for chicken leg quarters

5. When it’s done cooking, release the pressure immediately. Carefully unlock the lid. Have a taste and adjust seasoning to your taste

I would say the majority of the work is probably on gathering all the different ingredients. It is a pretty long list but that is what makes this gulai ayam has an amazingly complex flavor. This gulai ayam tastes even better the next day as the flavor continues to develop. My kids love gulai ayam a lot.

Customization

There are many possibilities with this gulai. If you don’t want to use chicken, here are some of the popular gulai besides gulai ayam.
1. Meatless: gulai tempeh, gulai tahu (tofu), gulai telur (eggs), gulai nangka/cubadak (young jackfruit)
2. Meat: gulai kambing (mutton), gulai sapi (beef gulai)
3. Seafood: gulai ikan (fish)
4. Offal: gulai hati (chicken liver), gulai ampla (chicken gizzard)
5. Vegetables: gulai daun singkong (cassava leaves), gulai rebung (bamboo shoots)

What to eat with gulai ayam

Gulai usually goes with white rice. If you ask me, that’s all I need 🙂
It is also great with sambalado on the side, and veggie dishes such as sambal terong, dadar telur Padang

DID YOU MAKE THIS GULAI AYAM PADANG RECIPE?

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How To Cook Gulai Ayam Padang

Servings 6 servings

5 from 2 reviews

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Ingredients

  

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• 1 kg bone-in skin-on drumsticks 2.2 lbs, you can use legs, or thighs too

Ingredients to grind:

• 1 large onion peeled and quartered
• 6 cloves garlic peeled
• 4 candlenuts omit if you don't have any
• ½ tsp fennel seeds
• 1 tsp coriander seeds or use 2 tsp coriander powder
• 1 inch ginger root
• 1 inch turmeric root 1 tsp turmeric powder
• 1 inch galangal root 2 tsp galangal powder
• 50 gr cayenne peppers or use 2-3 Tbsp of store-bought sambal oelek

Other ingredients:

• 3 Tbsp coconut oil or cooking oil of your choice
• 6 kaffir lime leaves tear edges to release flavor
• 3 lemongrass stalks bruise with a heavy object to release flavor
• 3 bay leaves
• 2 tsp tamarind paste
• 600 ml coconut milk
• 400 ml water

Seasonings:

• 1 ½ tsp salt or more to taste
• 1 Tbsp coconut sugar or more to taste

Instructions

 

Prepare the spice paste:

• Put all ingredients to be ground in a food processor or blender (with an exception if you use some powdered ingredients, you can add those in later when you cook). Add a bit of oil to help you grind if necessary

If cooking with a pressure cooker:

• Press saute on instant pot. Add coconut oil (or cooking oil of your choice). Add the spice paste and stir fry until fragrant, about 3 minutes or so. Scrape the bottom of the pot to make sure nothing gets stuck. Add lime leaves, bay leaves, lemongrass stalk, and tamarind paste, and chicken piece. Stir to mix everything. Pour in coconut milk and water and seasonings. Give it one last stir
• Close the lid and turn the steam release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set the timer to 15 minutes if using chicken thighs or drumsticks and 20 minutes for chicken leg quarters
• When it's done cooking, release the pressure immediately. Carefully unlock the lid. Have a taste and adjust seasoning to your taste

If cooking on the stove:

• Preheat a large heavy-bottom pot. Add coconut oil (or cooking oil of your choice). Add the ingredient paste and stir fry until fragrant, about 3 minutes or so. Scrape the bottom of the pot to make sure nothing gets stuck. Add lime leaves, bay leaves, lemongrass stalk, and tamarind paste, and chicken piece. Stir to mix everything. Pour in coconut milk and water and seasonings. Give it one last stir
• Bring it to a boil and then lower the heat, cover with a lid and continue to let it simmer until the chicken is tender, about 30 minutes sor so
• Have a taste and adjust to your preference

Leftover:

• The gulai tastes even better the next day. Leftover can be stored in the fridge for up to one week max. Simply reheat on the stove over medium heat or in the microwave until it is heated through

Recommended products:

Instant Pot

Dutch Oven

Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram

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