Manadonese Spicy Chicken
Honest heat from whole bird's eye chilies, with a slap of lemon basil and ginger.
- Time
- 45 min
- servings
- 4
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 18.500
Equipment used:StoveWok
Ingredients
Quantities adjust automatically.
- 6 pieceChicken thighNot yet
- 20 pcBird's eye chiliNot yet
- 6 pcRed chiliNot yet
- 8 cloveShallotNot yet
- 4 cloveGarlicNot yet
- 2 thumbGingerNot yet
- 1 thumbTurmericoptionalNot yet
- 2 stalkLemongrassNot yet
- 4 sheetKaffir lime leafNot yet
- 1 bunchLemon basilNot yet
- 2 pcTomatoNot yet
- 1 pcLimeNot yet
- 2 tspSaltNot yet
- 1 tspSugarNot yet
- 4 tbspCooking oilNot yet
Method
- 1
Rub the chicken with lime juice and salt, rest 10 minutes, then rinse.
- 2
Coarsely pound the chilies, shallots, garlic, ginger, and turmeric. Do not make it smooth — rica-rica needs texture.
- 3
Fry the paste with bruised lemongrass and lime leaves until cooked and the oil separates.
- 4
Add the chicken and turn to coat. Add 200 ml water, cover, and cook for 20 minutes.
- 5
Add tomato, salt, and sugar. Finish with the lemon basil, toss briefly, and turn off the heat.
Estimated nutrition per serving
- Energy
- 451 kkal
- Protein
- 29 g
- Carbohydrate
- 13 g
- Fat
- 32 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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