Indonesian · intermediate
Ayam Rica-Rica (North Sulawesi Spicy Lemongrass Chicken)
A vibrant, fiery North Sulawesi chicken dish cooked in a coarsely ground red chili paste infused with fragrant lemongrass and fresh Thai basil.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Coarsely grind the shallots, red chilies, bird's eye chilies, and ginger using a food processor or mortar and pestle.
- 02
Heat vegetable oil in a skillet over medium heat.
- 03
Add the ground chili paste, bruised lemongrass, and kaffir lime leaves, sautéing for 4 to 5 minutes until aromatic and oil begins to separate.
- 04
Add the chicken pieces and salt, stirring thoroughly to coat the chicken in the spice paste.
- 05
Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the chicken is thoroughly cooked and sauce thickens.
- 06
Stir in the fresh Thai basil leaves just before turning off the heat, cooking for 1 minute until wilted.
- 07
Transfer to a serving dish and serve hot alongside steamed rice.
A LITTLE KITCHEN KNOW-HOW
Bumbu Tumis
Sautéing coarsely ground spice paste in oil over medium heat to render out raw flavors and release aromatic oils.
Notes from the kitchen
- Do not over-blend the paste; a coarse texture gives the dish its signature rustic finish.
- Reduce bird's eye chilies by half if you prefer a milder heat level.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
