3-Ingredient Chicken Gulai (Kari Ayam) by @chefamirgani

40 min

4 servings

🍗

100 g

Chicken curry paste

🥥

200 ml

Coconut milk

🍗

700 g

Chicken

💧

120 ml

Water

🌶️

2 g

Chili padi

  1. Cut
    • chicken

    Cut the chicken into medium bite-size pieces if it is not already portioned.

  2. Heat
    • chicken curry paste

    Empty the chicken curry paste into a pot and heat it over medium heat for 1 minute.

  3. Add
    • chicken
    • chicken curry paste

    Add all the chicken pieces and stir to coat them evenly in the curry paste.

  4. Cook
    • chicken

    Cook the chicken for 3 minutes, allowing its natural juices to release into the pot.

  5. Pour
    • water
    • chicken curry paste

    Pour 120 ml of water into the pot and stir until the curry paste is dissolved.

  6. Boil
    • chicken
    • water
    • Chicken curry paste

    Bring the curry to a boil, then simmer for 12 minutes until the chicken is tender and fully cooked.

  7. Add
    • coconut milk

    Add the 200 ml coconut milk and stir until the sauce is smooth and evenly combined.

  8. Add
    • bird's eye chili
    • Chicken curry paste

    Add bird's eye chili if desired, then simmer for 5 minutes until the curry becomes thick.

  9. Serve
    • cooked rice
    • soy sauce
    • Chicken

    Serve the chicken gulai hot with cooked rice and soy sauce on the side.

3-Ingredient Chicken Gulai (Kari Ayam) by @chefamirgani

40 min

4 servings

🍗

100 g

Chicken curry paste

🥥

200 ml

Coconut milk

🍗

700 g

Chicken

💧

120 ml

Water

🌶️

2 g

Chili padi

Preparation Steps

  1. Step 1/9

    Cut the chicken into medium bite-size pieces if it is not already portioned.

    🍗chicken
    🔪knife
    🪵cutting board

  2. Step 2/9

    Empty the chicken curry paste into a pot and heat it over medium heat for 1 minute.

    🍗chicken curry paste
    🥄wooden spoon

  3. Step 3/9

    Add all the chicken pieces and stir to coat them evenly in the curry paste.

    🍗chicken
    🍗chicken curry paste
    🥄wooden spoon

  4. Step 4/9

    Cook the chicken for 3 minutes, allowing its natural juices to release into the pot.

    🍗chicken
    🥄wooden spoon

  5. Step 5/9

    Pour 120 ml of water into the pot and stir until the curry paste is dissolved.

    💧water
    🍗chicken curry paste
    🥄measuring cup
    🥄wooden spoon

  6. Step 6/9

    Bring the curry to a boil, then simmer for 12 minutes until the chicken is tender and fully cooked.

    🍗chicken
    💧water
    🥄wooden spoon

  7. Step 7/9

    Add the 200 ml coconut milk and stir until the sauce is smooth and evenly combined.

    🥥coconut milk
    🥄wooden spoon
    🥄measuring cup

  8. Step 8/9

    Add bird's eye chili if desired, then simmer for 5 minutes until the curry becomes thick.

    🌶️bird's eye chili
    🔪knife
    🪵cutting board
    🥄wooden spoon

  9. Step 9/9

    Serve the chicken gulai hot with cooked rice and soy sauce on the side.

    🍚cooked rice
    🥢soy sauce
    🥣serving bowl

Composition

Ingredients

Types

Condiment, Spices, Dairy Alternative, Meat, Liquid

Ingredients

Chicken curry paste, Coconut milk, Chicken, Water, Chili padi

Notes

Chicken curry paste (Ayam Brand chicken curry paste), Coconut milk (Ayam Brand coconut milk), Chicken (600-700g), Chili padi (optional, for spiciness)

Allergens

Soy, Coconut

Dietetics

Dietary regimen

Halal, Dairy-free

Calories

485 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 45g, Fat: 20g, Fiber: 1.5g, Sugar: 2g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 490mg, Iron: 2.4mg, Calcium: 50mg

Vitamins

Vitamin B6: 0.55mg, Vitamin B12: 0.45µg, Vitamin C: 2mg

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, wooden spoon, measuring cup, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Sahur, Ramadan, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Creamy, Thick, Tender, Saucy

Flavors

Savory, Rich, Aromatic, Spicy, Coconutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without cooked rice when possible,Thaw overnight in the refrigerator before reheating)