Indonesian Pressure-Cooked Chicken Gulai with Seasonal Vegetables
A comforting Indonesian-inspired chicken gulai prepared using a pressure cooker for tender, flavorful meat, paired with a medley of seasonal root vegetables. This dish features rich coconut curry spices and is perfect for a cozy weeknight meal.
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Overview
This Indonesian Pressure-Cooked Chicken Gulai is a luscious coconut curry featuring tender chicken simmered with an aromatic blend of spices in a pressure cooker. Seasonal root vegetables add a hearty touch, soaked with the rich flavors of turmeric, coriander, and lemongrass. The pressure cooking reduces the cooking time while deepening the flavors, making it a perfect comforting dish for chilly evenings.
Why you’ll love it
- Quick and easy pressure cooker method for tender chicken and vegetables.
- Rich, comforting flavors from authentic Indonesian spice blend.
- Nutritious medley of root vegetables incorporated into the curry.
- Perfectly balanced creamy and mildly spicy coconut sauce.
Ingredient notes
- Chicken thighs: Bone-in, skin removed, for moist and flavorful meat.
- Seasonal root vegetables: Examples include carrots, parsnips, and sweet potatoes, peeled and chopped.
- Spice paste: Fresh ingredients like turmeric, ginger, garlic, and shallots create an aromatic base.
- Coconut milk: Use full-fat canned coconut milk for a rich and creamy sauce.
- Lemongrass and kaffir lime leaves: These impart signature Indonesian fragrance.
Serving & storage
Serve the gulai hot, ideally with steamed jasmine rice or warm flatbreads to soak up the flavorful sauce. For storage, cool the curry to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave until piping hot. The curry can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
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Chef tips
- If fresh turmeric is unavailable, use 1 teaspoon of good quality turmeric powder instead.
- Be sure to remove the lemongrass stalks before serving as they are fibrous.
- Adjust the heat level by removing seeds from the chilies or omitting them for a milder curry.
- Add vegetables that hold their shape well under pressure cooking to avoid mushiness.
- Cool leftovers before refrigerating to prevent bacterial growth.
Ingredients
- 600 gbone-in, skinless chicken thighs, cut into large pieces
- 300 gseasonal root vegetables (such as carrots, parsnips, sweet potatoes), peeled and chopped into 3 cm pieces
- 1 tbspvegetable oil
- 2shallots, roughly chopped
- 3 clovesgarlic, minced
- 2 cmfresh turmeric root, peeled and chopped (or 1 tsp turmeric powder)
- 2 cmfresh ginger, peeled and chopped
- 1 stalklemongrass, white part only, smashed
- 2small red chilies, deseeded (optional for mild heat)
- 1 tbspground coriander
- 1 tspground cumin
- 1 tsppaprika
- 3 kaffir lime leavestorn into pieces (optional)
- 400 mlfull-fat canned coconut milk
- 200 mlwater or chicken stock
- 1 tbsppalm sugar or brown sugar
- 1 tspsalt, plus to taste
- 1 tbsplime juice
- to tastefresh cilantro for garnish
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Equipment
- pressure cooker or electric pressure cooker (e.g. Instant Pot)
- blender or food processor
- large skillet or sauté pan
- knife
- cutting board
- measuring spoons
Nutrition per serving
- Calories480
- Protein35 g
- Carbs25 g
- Fat25 g
Step-by-step
Step 1
Prepare the spice paste by blending shallots, garlic, turmeric, ginger, lemongrass, chilies, ground coriander, ground cumin, and paprika in a blender or food processor until smooth.Step 2
Heat vegetable oil in the pressure cooker on sauté mode or over medium heat on the stove. Add the spice paste and kaffir lime leaves, sautéing for 3-4 minutes until fragrant and slightly darkened.Step 3
Add the chicken pieces and brown them lightly for about 5 minutes, stirring occasionally to coat with the spice paste.Step 4
Pour in the coconut milk and water or stock, then add the chopped root vegetables, palm sugar, and 1 teaspoon salt. Stir gently to combine.Step 5
Secure the lid on the pressure cooker and set to high pressure. Cook for 15 minutes to allow chicken to become tender and flavors to meld.Step 6
Carefully release the pressure using the quick-release method according to your cooker’s instructions. Remove the lid, stir in lime juice, and adjust seasoning with salt if needed.Step 7
Serve the chicken gulai hot garnished with fresh cilantro, accompanied by steamed jasmine rice or flatbread.
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