Indonesian yellow chicken curry — aromatic, creamy, deeply warming.
Gule Ayam is a beloved Indonesian curry where chicken is cooked in a rich, yellow coconut broth infused with turmeric, ginger, garlic, and Indonesian spices. The sauce is creamy and warming, cloaking each piece of tender chicken. It's served with rice and represents comfort and family meals throughout Indonesia.
Serves 6
Heat oil. Add shallots, garlic, and ginger. Cook until fragrant, 2 minutes.
Add turmeric and cook 1 minute.
Add chicken pieces and brown on all sides.
Add coconut milk, water, lemongrass, and bay leaves.
Bring to boil, then reduce heat and simmer 30 minutes until chicken is tender.
Add potatoes and cook 10 more minutes until tender.
Season with salt and pepper. Serve with rice.
Don't overcook the chicken — it should be tender but not falling apart.
The sauce should be creamy and coat the chicken.
Add hard-boiled eggs.
Use coconut cream for richer flavor.
Refrigerate up to 4 days.
Gule Ayam is a cherished family dish throughout Indonesia, served at daily meals and celebrations.
Yes — thighs are often preferred for their flavor and tenderness in curry.
Per serving (380g) · 6 servings total
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