Gulai Ayam & Telur (Chicken & Eggs Gulai)

Gulai Ayam & Telur (Chicken & Eggs Gulai)

Gulai Ayam & Telur (Chicken & Eggs Gulai)

Anita Dieckhöfer
Gulai is one type of curry from Indonesia and there are many versions of its making. The main ingredients of gulai can be cooked using beef, lamb, chicken, various types of seafood, eggs and even vegetables such as cassava leaves, green beans, and jackfruit. Gulai is a local adaptation of Indian curry, developed and derived from Indian influence on Indonesian cuisine.
Course Main Course
Cuisine Indonesian Food
Servings 8 people



  • 1 whole Chicken (cut into 8 pieces)
  • 8 pcs Eggs
  • 2 pcs Lime
  • 1 pcs Lemongrass (crush it with a tool such as meat tenderizer or mortar & pistil)
  • 2 cm Galangal (crush it with a tool such as meat tenderizer or mortar & pistil)
  • 2 cm Cinnamon
  • 3 pcs Kaffir lime leaves
  • 4 pcs Cloves
  • 1 tsp Tamarind paste
  • 1/2 tsp Nutmeg
  • 2 pcs Cardamom
  • 700 ml Coconut milk
  • 300 ml Water
  • Cooking oil
  • Roast Onion

Spice Blend Ingredients:

  • 6 cloves Garlic
  • 8 pcs Asian shallots
  • 3 tsp Ground Coriander
  • 1 tsp Ground Pepper
  • 1/2 tsp Fennel
  • 1 tsp Ground Cumin
  • 2 tsp Salt
  • 2 cm Tumeric
  • 3 pcs Big Red Chilli
  • 3 pcs Bird's eye Chili



  • Marinate the chicken with lime juice. Rub all over the chicken and marinate for 15 minutes. Set aside
  • Boil the eggs until cooked. Set aside
  • Finely chop the spice blend with a food processor until the texture is smooth.
  • Heat the pan and add some oil.
  • Saute the spice blend until fragrant. Add Lemongrass, Galangal, Cinnamon, Kaffir lime leaves, Cloves, Nutmeg, Tamarind paste and Cardamom and stir it well until cooked and fragant (cook with low heat).
  • Add chicken and eggs. Mix it well then cook until chicken is medium well done.
  • Add a half of coconut milk and water. Cook for about 15 minutes or until a little bit reduced.
  • Add the other half of coconut milk. And cook again until it boils for about 8 minutes.
  • Transfer the prawns and the sauce to a serving plate. Top with the roast onion and serve.
    Eat while warm with rice. Your palate will be spoiled with rich spices from the Gulai.

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