Step 1

Put all ingredients to be ground in a food processor or blender (with an exception if you use some powdered ingredients, you can add those in later when you cook). Add a bit of oil to help you grind if necessary

Step 2

Press saute on instant pot. Add coconut oil (or cooking oil of your choice). Add the spice paste and stir fry until fragrant, about 3 minutes or so. Scrape the bottom of the pot to make sure nothing gets stuck. Add lime leaves, bay leaves, lemongrass stalk, and tamarind paste, and chicken piece. Stir to mix everything. Pour in coconut milk and water and seasonings. Give it one last stir

Step 3

Close the lid and turn the steam release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set the timer to 15 minutes if using chicken thighs or drumsticks and 20 minutes for chicken leg quarters

Step 4

When it's done cooking, release the pressure immediately. Carefully unlock the lid. Have a taste and adjust seasoning to your taste

Step 5

Preheat a large heavy-bottom pot. Add coconut oil (or cooking oil of your choice). Add the ingredient paste and stir fry until fragrant, about 3 minutes or so. Scrape the bottom of the pot to make sure nothing gets stuck. Add lime leaves, bay leaves, lemongrass stalk, and tamarind paste, and chicken piece. Stir to mix everything. Pour in coconut milk and water and seasonings. Give it one last stir

Step 6

Bring it to a boil and then lower the heat, cover with a lid and continue to let it simmer until the chicken is tender, about 30 minutes sor so

Step 7

Have a taste and adjust to your preference

Step 8

The gulai tastes even better the next day. Leftover can be stored in the fridge for up to one week max. Simply reheat on the stove over medium heat or in the microwave until it is heated through