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Whole Chicken Curry Recipe

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


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


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.

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