I love Kaffir lime leaves. They impart a wonderful citrusy flavor and when they’re sliced finely and added to chicken curry, it brings the dish to a whole new level. The lemony scent it gives off in this chicken gulai dish opens up the appetite of even the pickiest eaters.
In case you’re wondering what gulai is, it essentially means curry. But in my understanding when gulai is made at home by my family, it usually has a citrusy tone to the curry with the addition of Kaffir lime leaves, lemongrass and/or juice of pineapples. This chicken gulai, besides the Kaffir lime leaves, I’ve also added pineapple juice to round off the flavor. It tastes very much like home. Actually this entire weekend has been like a trip down memory lane for my taste buds.
Chicken Gulai (Chicken Curry with Kaffir Lime Leaves)
A good curry starts with a good base. Pounding the spice in a mortar and pestle releases the flavors and meld them together better than blending it with a blender. When possible, try to pound your spice instead of blitzing them. There’s more love when you hand pound your spices. 😉
250grams of chicken breasts, cut into 1-inch slices
6 Kaffir lime leaves, finely sliced (Tip: Roll the leaves together into a long tube and slice)
250ml of thin coconut milk
50ml of thick coconut cream
50ml of pineapple juice
5 tablespoon vegetable oil
salt to taste
Spice paste (ground)
5 cloves of garlic
1-inch thick of galangal
1 stalk of lemongrass
1-inch thick turmeric root/ 1 teaspoon turmeric powder
2 tablespoon curry powder
Serve with rice.
***If you wonder why there are carrots in the gulai, the pictures are showing you the vegetarian version of the gulai during cooking period. The spices are exactly the same. Oh, this is also P’s first experience eating proper Nyonya food too.
I’ve also made some onde-onde, a cousin to the mochi but it’s coated with grated coconut and stuffed with palm sugar that bursts in your mouth with sweetness. It possibly my favorite childhood Nyonya kueh, a Malaysian tea time snack. That recipe will come next!