Indonesian · intermediate
Ayam Woku Manado (Spicy Lemongrass And Basil Braised Chicken)
A fragrant, spicy chicken braise from North Sulawesi featuring vibrant turmeric, bruised lemongrass, and fresh Thai basil leaves.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend the shallots, garlic, red chilies, and turmeric powder with 1 tablespoon of water into a coarse spice paste.
- 02
Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Add the blended spice paste, bruised lemongrass, and torn kaffir lime leaves.
- 03
Sauté the aromatic paste for 4 to 5 minutes until the oil separates and the raw fragrance turns sweet and fragrant.
- 04
Add the chicken thigh pieces to the skillet and stir well to coat every piece in the cooked spice mixture.
- 05
Reduce heat to medium-low, cover, and let the chicken cook in its own juices for 15 minutes until fully cooked through.
- 06
Remove from heat, stir in the fresh Thai basil leaves and lime juice until the basil wilts, then serve hot with warm rice.
A LITTLE KITCHEN KNOW-HOW
Tumis Sambal (Aromatic Paste Sweating)
Sautéing freshly ground aromatic spice pastes in oil until moisture evaporates and fragrant oils release.
Notes from the kitchen
- Tearing the kaffir lime leaves releases their natural citrus oils much faster than slicing them.
- Adjust the number of chilies based on your heat tolerance.
- 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.
