Ingredients
- 1 kg chicken, cut into 10-12 pieces
- 15 red bird’s eye chilies (cabe rawit merah)
- 5 curly red chilies (cabe merah kriting)
- 5 shallots (bawang merah)
- 1 clove garlic (bawang putih)
- Ground black pepper, to taste
- 2 candlenuts (kemiri)
- Brown sugar, to taste
- Salt, to taste
- Chicken seasoning powder, to taste
- 2 stalks lemongrass (sereh), bruised
- 1 thumb-sized piece of turmeric (kunyit), grated
- 2 bay leaves (daun salam)
- Water, as needed
Steps:
- Wash the chicken thoroughly and cut it into 10-12 pieces, or as desired.
- Grind all the spices except for the bay leaves and lemongrass into a smooth paste.
- Heat oil in a pan and sauté the spice paste until fragrant and partially cooked.
- Add the chicken pieces and stir until well coated with the spices. Add enough water to cover the chicken.
- Bring to a boil and simmer, stirring occasionally, until the sauce thickens and the chicken is cooked through (about 15-20 minutes).
- Serve hot and enjoy!
This Spicy Turmeric Chicken recipe, known as Ayam Pedas Bumbu Kuning in Indonesian cuisine, combines aromatic spices with tender chicken for a flavorful dish that pairs perfectly with steamed rice.