Gulai Ayam (Chicken Curry)

Instructions

1. 1Combine the 4 cloves of garlic, 6 pieces of shallots, 2 pieces of red chilies, 4 pieces of candlenuts, 1 tsp of coriander seeds, 1/2 tsp of cumin seeds, 2.54 cm of turmeric, and 5.08 cm of galangal in a food processor or a mortar and pestle. Grind these ingredients until a fine, smooth paste forms.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the 2 tbsp of vegetable oil. Once the oil is hot, add the prepared spice paste and the 2 stalks of lemongrass (bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor). Cook, stirring constantly, for 3 to 5 minutes until the paste is very fragrant and has slightly darkened in color.
3. 3Add the about 680 g of chicken pieces to the pot with the spice paste. Cook, stirring occasionally, for 5 to 7 minutes, ensuring the chicken pieces are browned on all sides.
4. 4Pour in the 2 cups of coconut milk. Add the 1 tsp of salt and the 1 tsp of sugar. Stir all ingredients together thoroughly and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low (121.1°C / 120°C), cover the pot with a lid, and let the curry simmer for 30 to 40 minutes. Stir the curry occasionally to prevent sticking. The chicken is cooked through when it reaches an internal temperature of 74°C, and the sauce should have thickened to your desired consistency.
6. 6While the curry is simmering, cook the 2 cups of rice. You can do this by boiling the rice in water or steaming it until it is tender and fully cooked.
7. 7Before serving, carefully remove and discard the 2 stalks of lemongrass from the curry. Ladle the hot Gulai Ayam over the cooked 2 cups of rice.

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