Whole Chicken Curry Recipe

(Gulai Ayam)

You will need a tough boiling fowl for this recipe, because the longer the cooking time, the better the flavor. If using a roasting chicken, shorten the cooking time so that the chicken stays whole, and reduce the gravy as described at the end of the recipe.

Ingredients : Serves 6-8

3-4 cups

3 teaspoons

2 teaspoons

1/2 teaspoon

1/4 teaspoon

2 teaspoons

3 cloves

2 teaspoons

1 stalk

1 strip

1 1/2 teaspoons

2 tablespoons

1 tablespoon

Boiling fowl, about 2 kg

Coconut milk

Chili powder, or to taste

Ground cumin

Ground turmeric

Fenugreek seeds

Salt

Onion, finely sliced

Garlic, finely chopped

Finely chopped fresh ginger

Lemon grass or 2 strips lemon rind

Small stick cinnamon

Daun pandan, optional

Ground fennel

Lemon juice

Ghee

Method :

Truss fowl as for roasting and put it into a large saucepan with enough coconut milk to come two thirds of the way up the bird.
Add all the ingredients except the fennel, lemon juice and ghee.
Bring to the boil, then simmer 30 minutes.
Add fennel and lemon juice, turn the bird over and continue simmering until the fowl is tender.
It may be necessary to add more hot water or coconut milk if the liquid cooks away.
Pour gravy into a bowl, leaving the bird in the pan.
Add ghee to pan and fry the bird, turning it on all sides, until golden brown all over.
Pour the gravy back into the pan and simmer until thick.
If using a roasting chicken, remove it from pan after browning, pour gravy back and cook until thick, then return chicken to heat through.
Taste and add more salt and lemon juice if necessary.
Serve with rice and other curries and accompaniments.