Aromatic Indonesian Chicken Botok with Lemon Basil and Coconut

Ingredients

• 1 whole chicken, cut into bite-sized pieces
• 1 cup grated coconut
• 1 cup fresh kemangi (lemon basil) leaves
• Fresh banana leaves, cleaned and cut into pieces for wrapping
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves, torn into pieces
• 4 Indonesian bay leaves (daun salam)

Spice Paste:

• 2 candlenuts
• 1 tablespoon coriander seeds
• 4 shallots
• 4 garlic cloves
• 10 red chilies (adjust to taste for color and heat)
• 4 bird’s eye chilies (adjust to taste for extra heat)
• 1 inch turmeric root
• 1 inch ginger
• 1 inch galangal
• 1 teaspoon Royco seasoning powder or equivalent
• 1 teaspoon sugar
• 1 teaspoon salt
• Juice of 1 lime

Steps:

1. Prepare the Chicken:

   • Cut the chicken into bite-sized pieces. Rinse thoroughly and rub with lime juice. Let it sit for about 10 minutes to marinate.

2. Make the Spice Paste:

   • In a mortar and pestle or food processor, blend together the candlenuts, coriander seeds, shallots, garlic cloves, red chilies, bird’s eye chilies, turmeric root, ginger, and galangal until you achieve a smooth paste.

3. Cook the Spice Paste:

   • Heat a generous amount of oil in a pan over medium heat. Add the spice paste and cook until fragrant and the oil begins to separate from the paste.

4. Prepare the Coconut Mixture:

   • Add the cooked spice paste to a bowl containing the grated coconut. Stir until well combined. Season with salt, sugar, and Royco seasoning powder to taste.

5. Combine and Season:

   • Incorporate the kemangi leaves into the coconut mixture. Add the lemongrass, kaffir lime leaves, and bay leaves. Mix well.

6. Mix with Chicken:

   • Add the marinated chicken pieces to the coconut mixture. Stir until the chicken is thoroughly coated with the spiced coconut mixture. Taste and adjust seasoning if necessary.

7. Wrap in Banana Leaves:

   • Take a piece of banana leaf, place a portion of the chicken mixture in the center, and fold the leaf to create a tight packet. Secure with toothpicks or kitchen twine if necessary. Repeat until all the mixture is wrapped.

8. Steam the Botok:

   • Prepare a steamer or a large pot with a steaming rack. Bring water to a boil. Place the wrapped packets into the steamer or pot. Steam for about 30 minutes, or until the chicken is fully cooked and the flavors have melded together.

9. Serve:

   • Carefully unwrap the banana leaves and transfer the botok ayam kemangi to a serving dish. Enjoy this aromatic dish hot with steamed rice.

This Indonesian classic, with its rich blend of spices and fresh herbs, promises a burst of flavors that will make every meal special. Perfect for a hearty family dinner or a festive occasion, Botok Ayam Kemangi Noribet brings the vibrant tastes of Indonesia to your table.