Spicy Basil Chicken (Ayam Pedas Kemangi)
Ingredients:
- 2.2 lbs (1 kg) chicken, cut into pieces
- 2 bunches of basil leaves (kemangi)
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 1 inch galangal, bruised
- Lime wedges
- Sugar
- Salt
- Ground black pepper
- Chicken broth powder
Spice Paste:
- 2 cloves garlic
- 6 shallots
- 2 large red chilies
- 20 bird’s eye chilies (adjust to taste)
- 1 candlenut
- A small pinch of coriander seeds
- 1 inch ginger
- 2 inches turmeric
Instructions:
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Prepare the Chicken: Marinate the cleaned chicken pieces with lime juice, salt, and ground black pepper. Let it sit for 10 minutes.
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Prepare the Spice Paste: In a blender or food processor, blend together garlic, shallots, large red chilies, bird’s eye chilies, candlenut, coriander seeds, ginger, and turmeric until smooth.
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Cooking the Dish:
- Heat some oil in a large pan over medium heat. Add the spice paste and sauté until fragrant.
- Add lemongrass, bay leaves, kaffir lime leaves, and bruised galangal to the pan. Sauté until aromatic and the paste changes color.
- Fry the marinated chicken pieces until they are half-cooked.
- Transfer the half-cooked chicken into the pan with the sautéed spice paste. Add 300 ml of water or as desired. Cook until the liquid reduces.
- Stir in basil leaves (kemangi). Season with sugar, salt, and chicken broth powder to taste. Adjust seasoning if needed.
- Simmer until the chicken is fully cooked and the flavors have melded together.
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Serve: Serve hot. Don’t forget to keep the rice cooker nearby for easy access to seconds! Enjoy your spicy basil chicken (Ayam Pedas Kemangi) with steamed rice.
This aromatic and spicy dish brings together the flavors of fresh basil, fragrant spices, and tender chicken for a delightful Indonesian-inspired meal.
