Gulai Ayam (Padang-Style Chicken Curry)

• 2 kg rooster (or chicken), quartered, skin removed
• breast meat from the same 2 kg of chicken
• 120 g large red chillies, seeds removed
• 20 g green Thai chillies
• 35 g galangal, sliced
• 15 g ginger, sliced
• 15 g fresh turmeric
• 30 g candlenuts
• 15 stinky beans (petai), peeled and halved (optional)
• 60 g garlic
• 75 g shallots
• 150 g oil
• 200 ml water, for blending
• 4 lemongrass stalks, bruised (for infusing)
• 1 turmeric leaf, knotted
• 8 Indonesian bay leaves (salam)
• 8 kaffir lime leaves
• 2 tbsp Sari Minang spice mix (or rendang spice mix)
• 5 pieces asam kandis (dried garcinia), or a little tamarind
• 350 ml coconut milk
• 1.2 litres water
• 1½ tbsp salt
• 2 tsp MSG (entered as its sodium)
• 1 tbsp sugar (optional)

Method

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1. Fry the galangal, ginger, candlenuts, turmeric, both chillies and the stinky beans (if using) in a little of the oil until wilted and lightly browned. Let cool. 2:52
2. Blend the fried spices with the raw garlic and shallots, the rest of the oil and the 200 ml water until very smooth. 4:21
3. Fry the paste with the bruised lemongrass, turmeric leaf, bay and lime leaves, the Sari Minang spices and asam kandis until fragrant and cooked, with no raw smell. 4:56
4. Add the 1.2 litres water and the coconut milk, season with salt, MSG and sugar (if using) and bring to the boil. 6:02
5. Add the chicken, cover, and cook on low heat for 45–60 minutes until tender. Taste, and blend or strain the gravy if you want it smoother. 6:25

Tip. Serve with rice, fresh vegetables and green chilli sambal; boiled eggs or tofu can go into leftover gravy. The cooked paste freezes well. Use half the recipe for a smaller batch.

The method is a summary in our words — the video shows every step.