Gulai

Gulai

A plate of chicken gulai.
Type	Curry or stew
Course	Main
Place of origin	Indonesia[1][2][3][4][5]
Region or state	Sumatra[5]
Associated cuisine	Indonesia,[1] Malaysia,[6][7] Singapore, Brunei, and Southern Thailand
Serving temperature	Hot and room temperature
Main ingredients	Ground bumbu spice mixture; including turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon, caraway, cooked in coconut milk
Media: Gulai

Gulai is a class of spicy and rich stew commonly found in the Malay Archipelago (Indonesia,^[4] Malaysia, Singapore, and Brunei). The main ingredients of the dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish, and seafood, as well as vegetables such as cassava leaves, unripe jackfruit, and banana stem.

Gulai is often described as Indonesian curry,^{[8][2][9][10]} although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country,^[1] although Indonesian, Malaysian, and Singaporean cuisine also recognise kari (curry). In Javanese-Surinamese cuisine, it is known as guleh.^[11]