Entree: Indonesia – Sulawesi – Ayam Woku (Spicy Manadonese chicken simmered in a fragrant herb and chili paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, peeled and roughly chopped, approx. 90 g (90 g)
- 6 garlic cloves, peeled (approx. 18 g)
- 2-inch (5 cm) piece fresh ginger, peeled and sliced, approx. 20 g (20 g)
- 1-inch (2.5 cm) fresh turmeric root or 1 tsp (2 g) ground turmeric, peeled and sliced if fresh
- 6 red chilies (e.g., cayenne or bird’s eye for heat), stemmed (approx. 40 g)
- 2 candlenuts or 2 tbsp (10 g) blanched ground candlenut
- 2 stalks lemongrass, white part only, bruised and tied (approx. 30 g)
- 4 kaffir lime leaves, torn (approx. 1 g)
- 1 medium tomato, chopped, approx. 5 oz (150 g)
- 2 scallions, sliced (white and green separated) (approx. 30 g)
- 1 cup (packed) kemangi lemon basil leaves, approx. 15 g (15 g)
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (4 g) palm sugar or brown sugar
- 1/2 cup (120 ml) water, more as needed

Instructions

1. Prepare the woku spice paste by pounding or blending the shallots, garlic, ginger, turmeric, red chilies, and candlenuts into a coarse paste.
2. Heat the vegetable oil in a deep skillet or wok over medium-high heat. Sauté the spice paste until fragrant and oil separates, about 3–5 minutes.
3. Add the bruised lemongrass stalks and kaffir lime leaves; stir for 1 minute to release aromatics.
4. Add the chicken pieces and brown briefly on all sides so they are well coated with the paste, about 4–6 minutes.
5. Stir in the chopped tomato, white parts of the scallions, salt, and sugar. Pour in 1/2 cup (120 ml) water, bring to a simmer, then reduce heat to medium-low.
6. Cover and cook until the chicken is cooked through and tender, about 25–30 minutes, adding more water if the sauce becomes too dry.
7. Uncover, increase heat to reduce the sauce slightly if needed, then stir in the kemangi lemon basil leaves, the green parts of the scallions, and the lime juice. Adjust seasoning.
8. Serve hot with steamed rice, making sure each portion gets plenty of the herb-chili sauce.