Indonesian Chicken Gulai (Gulai Ayam)
Gulai Ayam Say it: GOO-lai AH-yahm
Gulai ayam is a fragrant, coconut-milk-based chicken stew from Padang, West Sumatra. Rich with warm spices and aromatic roots, it is a cornerstone of Padang cuisine and is commonly served at family meals, festive gatherings, and alongside other dishes in nasi Padang restaurants. The tender chicken simmers in a golden, silky sauce that balances heat from chilies with the sweetness of coconut and the earthiness of turmeric and lemongrass. Its bold yet harmonious flavors make it a beloved everyday comfort food across Indonesia.
Indonesian Chicken Gulai (Gulai Ayam)
Gulai Ayam
Pronounced GOO-lai AH-yahm
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Spice paste
Method
Place all spice-paste ingredients in a food processor or blender. Add a splash of water and blend until smooth.
Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant and the oil separates from the paste.
Add the bruised lemongrass, galangal slices, kaffir lime leaves, and bay leaves. Stir for 30 seconds until aromatic.
Add the chicken pieces and stir to coat thoroughly with the spice paste. Cook for 3-4 minutes until the chicken begins to change color.
Pour in the coconut milk and water. Stir well, add salt and sugar (if using), and bring to a gentle boil.
Reduce heat to low, cover partially, and simmer for 35-45 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened to a silky gravy. The oil should begin to separate on the surface.
Taste and adjust seasoning with more salt if needed. Remove whole aromatics before serving if desired.
Serve hot with steamed rice.
Regional variants
In some regions of Sumatra, beef or goat may replace chicken for gulai daging or gulai kambing. A lighter version uses more water and less coconut milk, while modern home cooks sometimes add potatoes or young jackfruit.
Cook's notes
- For the most authentic flavor, use fresh turmeric, galangal, and lemongrass; dried versions are acceptable but less vibrant.
- Stir gently toward the end to avoid breaking up the tender chicken. The sauce should coat the back of a spoon.
- Leftovers taste even better the next day as the flavors continue to meld.
Serve with
Steamed white rice, sambal, and other Padang dishes such as rendang or sayur nangka.
Make ahead and storage
Can be made a day ahead and refrigerated; reheat gently on the stove, adding a splash of water if the sauce thickens too much.
