Gulai Ayam Recipe (Indonesian Coconut Chicken Curry) by Maitrayee Pathak

Cooking Time: 35 Minutes
Preparation Time: 10 Minutes
Total Serves: 5-6

The Ingredient List

Dry Ingredients (Spices):

• Star Anise - 3
• Green Cardamon (Choti Elaichi) - 4
• Black Cardamom (Badi Elaichi) - 1
• Cinnamon Stick - 1
• Coriander Seeds - 1 Tablespoon
• Dry Red Chilies - 5-6 (Add More If Required)
• Bay Leaves - 3
• Skinless Almonds - 12-15

Wet Ingredients:

• Onions - 2, Big Size or 3, Small Size
• Garlic Cloves - 8-10, Medium Size
• Ginger - 2 Inches
• Turmeric - 2-3 Inches
• Green Chillies - 2-3
• Lemon Grass - 2 Stalks (White Portion Only)

Other Ingredients:

• MAGGI Coconut Milk Powder - 60 Grams
• Chicken Curry - 1 Kg
• Oil - 1½ Tablespoons
• Salt - As Per Taste

The Easy Step

1. Toast all the spices in the list mentioned except bay leaves and almonds. Toast for 3-4 mins till aromas start to come.
2. Cool these spices and grind into a fine powder.
3. After grinding, add the almonds. You will notice the almonds would have released the oils and formed a semi-solid paste.
4. Roughly chop all the wet ingredients mentioned and blend it in a blender while adding half a cup of water.
5. Mix both the spices paste and the wet ingredients paste in a bowl.
6. Mix one 150 ml water with the MAGGI Coconut Milk Powder to form milk
7. Heat a pan and add the oil (1½ tablespoons) & wait for 3-4 mins.
8. To the oil, add the bay leaves and let the aromas get absorbed in the oil.
9. Add the mixed paste from step 5 into the pan. Cook till the paste releases the oil (15 mins) on medium flame.
10. Add the chicken to this and cook for 5 mins and let the paste and flavours get absorbed.
11. Add salt, 1 cup water & the MAGGI Coconut Milk Powder to this and stir till the chicken gets fully cooked (25 mins). You can add more/less water depending on your choice. Serve hot and enjoy with steamed rice.