Chicken Gulai

Chicken GulaiHere’s an easy, delicious recipe from an Indonesian friend of mine. I’ve always been intimidated by recipes involving lemongrass, but I really liked this dish so I asked if I could help her make it. It was worth it. Sweet, spicy, delicious comfort food at its best. (You’ll probably need access to a good Asian market for some of the ingredients.)

Ingredients

4 large chicken legs (with skin or without)
3 stalks of lemongrass
150 mL Túóng Ót Toi Viet-Nam chili garlic sauce
5 cloves garlic
1 small onion
1 tsp ginger
3 bay leave
4 lime leaves
200 mL coconut milk
4-6 Tbsp sugar

1. Fine-chop garlic, onions, and ginger, then mix together and crush with a mortal and pestle.
2. In a large frying pan, heat 2 Tbsp of vegetable oil.
3. Add the garlic-onion-ginger mix, garlic chili sauce, and coconut milk. Stir.
4. Add the lime leaves, bay leaves, and lemongrass.
5. Add the chicken.
6. Cover and cook on medium heat for 20 minutes or so (until chick is cooked through, and all the Sam ‘n’ Ella are dead).

Serve on jasmine rice and top with chopped shallots.

Note the original recipe called for aniseed and galangal, but I didn’t use either. Still tasted quite good to me.

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