Rahel’s gulai ayam (Indonesian chicken curry)

• bone-in chicken thighs↗12
• lime↗1

  juiced

• rapeseed, sunflower or vegetable oil2 tbsp tbsp
• lemongrass stalks3

  bruised and tied together

• lime leaves6

  torn

• cinnamon stick↗1
• cardamom pods↗3

  seeds crushed

• star anise1
• ground coriander↗2 tsp tsp
• ground nutmeg↗½ tsp tsp
• ground cumin↗½ tsp tsp
• ground turmeric↗½ tsp tsp
• coconut palm sugar↗50g g

  (ideally Indonesian), or coconut sugar

• tamarind paste1 tsp tsp
• coconut milk↗400ml ml
• steamed white rice

  to serve

• garlic cloves↗4
• banana shallots↗3

  or 6 small Asian shallots, peeled

• red chillies↗3-4 large

  trimmed

• ginger↗2½cm piece of

  peeled

• galangal↗1cm piece of

  peeled

• candlenuts or macadamia nuts5

Step-by-step instructions

1. 1

   Put the chicken in a large bowl. Season with salt, pepper and the lime juice. Set aside.

2. 2

   For the bumbu, peel the garlic and tip into a medium food processor along with the other ingredients, then blend until smooth.

3. 3

   Heat the oil in a large saucepan or wok over a medium heat and fry the bumbu spice paste, lemongrass, lime leaves, cinnamon, cardamom, star anise and ground spices for about 5 mins, or until fragrant.

4. 4

   Add the chicken and stir to coat in the spices. Continue cooking for about 2-3 mins, then add the coconut sugar, tamarind and 200ml water. Season, stir and bring to the boil, then reduce the heat to a simmer. Cover and cook for 15 mins.

5. 5

   Tip in the coconut milk and simmer for 15 mins more until the chicken is cooked. Remove from the heat and serve with steamed rice. Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot.