Indonesian Slow Cooked Chicken Ayam Manado
Indulge in the bold and aromatic flavors of Indonesian Slow Cooked Chicken Ayam Manado, a traditional dish that will transport your taste buds to Sulawesi. This recipe showcases the vibrant essence of Indonesian cuisine with bone-in chicken thighs simmered to perfection in a rich coconut milk base infused with a fragrant spice paste made from shallots, garlic, turmeric, ginger, and red bird's eye chilies. Enhanced by kaffir lime leaves, bruised lemongrass, and optional pandan leaf, this slow-cooked masterpiece offers layers of tangy, sweet, and savory notes, thanks to the addition of tamarind paste and palm sugar. Served with steamed rice, this comforting dish is perfect for anyone seeking an authentic Indonesian culinary experience. Embrace the magic of slow cooking and savor a dish that's as delicious as it is aromatic! Keywords: Indonesian slow-cooked chicken, Ayam Manado recipe, coconut milk chicken, traditional Indonesian cuisine, spicy chicken stew.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 6 small Shallots
- 4 cloves Garlic cloves
- 5 pieces Red bird's eye chilies
- 2 inches Fresh turmeric
- 1 inch Fresh ginger
- 4 leaves Kaffir lime leaves
- 2 stalks Lemongrass stalks (bruised)
- 1 leaf Pandan leaves (optional)
- 400 ml Coconut milk
- 200 ml Water
- 1 teaspoon Tamarind paste
- 1 tablespoon Palm sugar
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 10 leaves Fresh basil leaves
Instructions
Clean the chicken thighs and pat them dry with paper towels. Set aside.
Prepare the spice paste: Blend shallots, garlic, red chilies, turmeric, and ginger into a smooth paste using a food processor or mortar and pestle.
Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the spice paste and sauté until fragrant, about 3-5 minutes.
Add the bruised lemongrass, kaffir lime leaves, and pandan leaf (if using) to the pan. Stir to combine and cook for 1 minute.
Place the chicken thighs into the pan and cook for 2-3 minutes on each side until they are lightly seared.
Pour in the coconut milk and water. Stir well to combine and bring to a gentle simmer.
Add tamarind paste, palm sugar, and salt. Stir to dissolve the seasonings.
Reduce the heat to low, cover, and let the chicken simmer slowly for 90-120 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
Once the chicken is tender and the sauce has thickened, taste and adjust the seasoning with more salt or sugar if needed.
Add fresh basil leaves and stir them into the sauce just before serving.
Serve hot with steamed rice and enjoy the rich flavors of Ayam Manado.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 13.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
