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Padang-Style Chicken Curry (Gulai Ayam)
Steps
- Purée coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom, chiles, candlenuts, garlic, shallots, ginger, and 2 tbsp. water in a food processor into a paste; set aside. Heat oil in a 12″ skillet over medium-high heat. Cook paste with lime leaves, cinnamon, and lemongrass until golden, 5–7 minutes. Add chicken; cook until browned, 8–10 minutes. Stir in half the milk and 1¼ cups water; boil. Reduce heat to medium; cook, while stirring, until tender, 10–12 minutes. Stir in remaining milk and salt; cook until slightly thick, 2 minutes more. Serve with rice.
Originally published at Saveur.com. Reproduced for personal collection.
