Indonesian Spicy Chicken Stew (Ayam Woku) Recipe

1/2 free-range chicken (cut into small pieces, skin removed)
10-15 tablespoons cooking oil
500 ml clean water
Herbs and Leaves:
- 5 stalks lemongrass (bruised)
- 1 pandan leaf
- 5 kaffir lime leaves (remove the central stem, cut into thirds)
- 3 scallions (diagonally sliced)
- 2 bunches of basil leaves
- Turmeric leaves (optional, skip if unavailable)
Spice Paste:
- 3 large red chilies
- 19 bird’s eye chilies
- 5 shallots
- 1 clove garlic
- 2 candlenuts (roasted)
- 2 cm turmeric
- 2 cm ginger
- Salt, ground pepper, and granulated sugar to taste

Prepare Ingredients:
- Wash all ingredients thoroughly. Rub the chicken pieces with lime juice and let them marinate for 20 minutes before rinsing.
Make Spice Paste:
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- In a mortar and pestle or food processor, blend the red chilies, bird’s eye chilies, shallots, garlic, roasted candlenuts, turmeric, and ginger into a coarse paste.
Sauté Aromatics:
- Heat the cooking oil in a large pan over medium heat. Add the lemongrass, kaffir lime leaves, pandan leaf, and turmeric leaves (if using). Sauté until fragrant.
Cook the Spice Paste:
- Add the spice paste to the pan. Cook, stirring frequently, until the spices are fragrant and cooked through.
Add Chicken:
- Incorporate the chicken pieces into the pan, ensuring they are well-coated with the spice mixture. Let the chicken cook for 5 minutes, allowing it to absorb the flavors.
Simmer:
- Pour in the clean water and stir to combine. Reduce the heat to low-medium and let it simmer, occasionally stirring, until the water is nearly evaporated and the chicken is tender and flavorful.
Finish the Dish:
- Add the tomatoes, scallions, and basil leaves to the pan. Cook until the vegetables are wilted and aromatic.
Serve:
- Remove from heat and serve warm with steamed rice.