Ayam Kemangi Priangan - spicy chicken with kemangi and tomato

Ingredients

• 350 gchicken thighs or chicken fillet
• 1onion
• 3 tbspcoconut milk
• 5red lombok chillies
• 2red habanero chillies
• 5red bird’s eye chillies (rawit)
• 5 sprigskemangi
• 3cherry tomatoes
• 1 tspblack pepper
• 100 mlwater
• 2 tbspbutter
• 3 tbspoil
• 5 clovesgarlic
• 3roasted kemiri nuts
• 1/2 tspwhite pepper
• 1/2 tspsalt
• 1/2 tsppalm sugar

Instructions

1. 1

   Prepare ingredients

   Slice the chicken and onion thinly. Cut the lombok, habanero and rawit chillies into thin rings, and halve the cherry tomatoes.

2. 2

   Make the paste

   Pound or grind the garlic, roasted kemiri nuts, white pepper, salt and palm sugar into a paste.

3. 3

   Season the chicken

   Mix the chicken with the paste and leave it to rest for 5 minutes.

4. 4

   Fry the onion

   Heat the butter and oil in a pan. Cook the onion over low heat until soft and golden brown.

5. 5

   Cook the chicken

   Add the chicken and fry, stirring, until its colour changes. Pour in the water and coconut milk, then bring the mixture to the boil while stirring.

6. 6

   Add chillies

   Stir in the lombok, habanero and rawit chillies, and cook until the chicken is done.

7. 7

   Finish and serve

   Add the kemangi and tomatoes and mix well. Sprinkle the black pepper over the top and serve.

What is Ayam Kemangi Priangan?

Ayam means chicken in Indonesian, while kemangi is an aromatic Indonesian herb. The Priangan name refers to a region of West Java, and this version brings chicken together with a lively mix of chillies, tomatoes and coconut milk.

The method builds flavour in stages: the chicken first takes on a ground spice paste, then cooks with softened onion and a small amount of coconut milk. Kemangi goes in near the end so its fresh aroma remains noticeable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the coconut milk, butter and oil contribute much of the fat. The palm sugar and any rice served alongside add carbohydrates; pair a portion with vegetables and rice to round out the plate.

The chilli mix

Different chillies: Lombok, habanero and rawit each contribute their own character and heat. The recipe uses all three, so slice them as directed and take care when handling them; avoid touching your eyes.

Building the spice base

Ground paste: pounding or grinding the garlic, roasted kemiri, white pepper, salt and palm sugar helps coat the chicken evenly. Give the chicken the full 5 minutes of resting time stated in the method before cooking.

Cooking the onion and chicken

Soft onion: keep the heat low and cook until the slices are soft and golden, rather than rushing them over high heat.

Chicken cue: stir-fry the marinated pieces until their colour changes before adding the liquids. The recipe then brings the water and coconut milk to the boil while stirring.

Getting the finish right

Sauce: once the chillies are added, cook until the chicken is done. The recipe does not specify a separate cooking time, so use the chicken itself as the doneness cue.

Fresh herbs: add the kemangi and halved tomatoes after the chicken has cooked. Mix them through, then finish with the black pepper as instructed.

What to serve alongside

Rice is a straightforward accompaniment for the spicy sauce. For a more balanced plate, serve with a mild vegetable side that does not compete with the chillies or kemangi.

Recipe notes & tips

• Slice the chicken into similarly thin pieces so they cook at a similar rate.
• Keep the onion over low heat until soft and golden before adding the chicken.
• Stir while bringing the coconut milk and water to the boil.
• Handle the chillies carefully and wash your hands after cutting them.
• Add the kemangi and tomatoes at the end, as the recipe directs.

Variations

• Milder heat: Use fewer chillies while keeping the same cooking method.
• Chicken choice: Use thighs for a richer result or fillet for a leaner choice.
• Extra vegetables: Serve with a separate vegetable side to add colour to the plate.
• Rice pairing: Spoon the chicken and sauce over rice to make it a more filling meal.

Common mistakes to avoid

• High heat for the onion: It can brown before softening; keep the pan over low heat.
• Skipping the rest: The paste may not coat the chicken as evenly; leave it for the stated 5 minutes.
• Adding the liquids too early: Wait until the chicken changes colour before pouring them in.
• Cooking the herbs too soon: Add kemangi near the end so its aroma stays fresh.
• Guessing the chicken is done: Check the thickest piece before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a gentle heat until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions