How to Make Chicken Gulai 50g (Traditional & Healthy Version)
Chicken Gulai is a beloved dish in Malaysian cuisine, especially among Malay and Indian communities. It features tender chicken cooked in a rich blend of spices, coconut milk (santan), and aromatic herbs like lemongrass and turmeric. Gulai’s roots trace back to traditional kampung cooking where local ingredients such as daun pandan and serai are used to build layers of flavor. The dish balances the multicultural fabric of Malaysia with influences from both Malay and Indian culinary techniques, resulting in a curry that is fragrant, mildly spicy, and deeply satisfying. Chicken Gulai is often enjoyed during lunch, served with steamed rice or roti canai. Its vibrant yellow hue comes from turmeric and chili powder, while santan adds a creamy texture without overwhelming heaviness. The recipe below offers a health-conscious approach, using lean chicken breast and moderate santan, making it perfect for calorie tracking and those seeking wholesome meals. With its aromatic spices and rich flavors, Chicken Gulai is not only a taste of Malaysia's culinary heritage but also a nutritious option for modern lifestyles.
Ingredients
- 100g Chicken breast (cubed, skinless)
- 50ml Santan (coconut milk) (light version)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (pandan leaf) (tied into a knot)
- 2 Bawang merah (shallots) (finely sliced)
- 2 cloves Bawang putih (garlic) (minced)
- 1 cm Ginger (grated)
- 1 tsp Chili powder (Malaysian chili powder)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/4 tsp Salt
- 1 tsp Cooking oil (can use sunflower or olive oil)
- 100ml Water (for simmering)
Step-by-step instructions
Step 1 · Heat oil in a non-stick pan over medium heat
Heat oil in a non-stick pan over medium heat. Add sliced shallots, garlic, and ginger. Sauté until aromatic and slightly golden.
Step 2 · Add chili powder and turmeric powder
Add chili powder and turmeric powder. Stir well to combine with the aromatics.
Step 3 · Add cubed chicken breast and cook until lightly browned on all sides
Add cubed chicken breast and cook until lightly browned on all sides.
Step 4 · Pour in water
Pour in water, add serai and daun pandan. Cover and simmer for 5 minutes.
Step 5 · Reduce heat and add santan
Reduce heat and add santan. Stir gently and cook for another 3 minutes until the sauce thickens.
Step 6 · Season with salt
Season with salt. Remove lemongrass and pandan leaf. Serve hot with rice or wholegrain bread.
Why this recipe is healthy
This Chicken Gulai recipe is a healthy choice because it uses lean, skinless chicken breast, light coconut milk, and minimal oil. Traditional Malaysian spices and herbs add flavor without excess calories or sodium. The dish is high in protein and low in saturated fat, making it perfect for weight management and overall wellness. It’s a guilt-free way to enjoy Malaysian favorites while staying on track with health goals.
A note on tradition
Chicken Gulai is a staple in Malay households, often served during festive gatherings and family lunches. It represents the harmonious blend of indigenous herbs and Indian spices, reflecting Malaysia’s multicultural heritage. In Negeri Sembilan, gulai dishes are especially popular, with variations featuring different proteins and heat levels. While commonly enjoyed on Fridays and special occasions, Chicken Gulai also features in everyday Malaysian meals, bringing communities together with its comforting flavors.