Ayam Woku Belanga (Sulawesi Utara) - spicy stewed chicken

Ingredients

• 1 chickenchicken
• 1 tspsalt
• 1 tbsplime juice
• 500 mlwater
• 3lemongrass stalks
• 1tomato
• 5kaffir lime leaves
• 1 tspsalt
• 1 tsppalm sugar
• 2spring onions
• 1 bunchkemangi
• 3 tbspoil
• 7shallots
• 12red bird’s eye chillies
• 4candlenuts
• 3 cmturmeric
• 3 cmginger

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into 12 pieces, rub with the lime juice and 1 tsp salt, and leave to marinate for 15 minutes.

2. 2

   Prepare the ingredients

   Dice the tomato and cut the spring onions into 1 cm pieces. Pound or grind the shallots, chillies, candlenuts, turmeric and ginger into a paste.

3. 3

   Fry the spice paste

   Heat the oil in a pan and fry the paste with the lemongrass for 5 minutes. Add the chicken and fry until its colour changes, then pour in the water and mix well.

4. 4

   Simmer the chicken

   Add the tomato, kaffir lime leaves, 1 tsp salt and palm sugar. Cover and cook over a medium heat until the chicken is tender and most of the liquid has been absorbed.

5. 5

   Finish with herbs

   Stir in the spring onions and kemangi. Serve once the spring onions have softened.

What is ayam woku belanga?

Ayam woku is a spicy chicken dish associated with North Sulawesi, Indonesia; belanga refers to the pot used to cook it. Its characteristic flavour comes from a fresh spice paste cooked with fragrant herbs and leaves.

This version builds flavour by frying the paste before adding the chicken, then simmering everything together. Tomato adds a little juiciness, while kemangi and spring onion go in at the end to keep their fresh character.

Nutrition and macros by portion

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

Chicken supplies most of the protein, while the oil contributes much of the fat; the palm sugar adds a small amount of carbohydrate. Serve with rice and a portion of vegetables to make the plate more balanced and filling.

The spice paste

Chillies: the 12 red bird’s eye chillies bring substantial heat. For a more even texture, grind them thoroughly with the shallots, candlenuts, turmeric and ginger.

Candlenuts: these are part of the paste and help give it body. Grind them well so no large pieces remain.

Build flavour in the pan

Frying the paste with the lemongrass for 5 minutes lets the aromatics cook in the oil before the chicken and water are added. Stir as it fries so the paste cooks evenly and does not catch on the bottom of the pan.

The chicken is fried until its colour changes, not until it is fully cooked. It finishes cooking during the covered simmer.

Check the simmer

Keep the pan covered while the chicken cooks over medium heat. The recipe gives tenderness and nearly absorbed liquid as the cues for doneness rather than a fixed simmering time.

Check that the thickest pieces are cooked through before serving. If the liquid has reduced too quickly before the chicken is tender, lower the heat to keep the stew from catching.

Finish with the leaves

Kaffir lime leaves simmer with the chicken, lending a citrusy fragrance to the sauce. Kemangi, an Indonesian basil, is added with the spring onion at the end so it softens without disappearing into the stew.

If kemangi is not available, the recipe’s distinctive finish will be different; ordinary basil can offer a related herbal note but is not an exact match.

Serving the stew

Serve the chicken hot with rice to make a simple meal and to soak up the reduced, spicy cooking liquid. Plain vegetables on the side can add a fresh contrast to the rich, aromatic stew.

Take care when serving the chillies and leaves: the heat is distributed through the sauce, so taste a little before adding extra chilli at the table.

Recipe notes & tips

• Cut the chicken into 12 similar-sized pieces so they cook at a similar pace.
• Grind the spice paste finely for a more even sauce.
• Stir the paste while frying to stop it sticking to the pan.
• Use a pan with a lid that fits well to help the chicken cook in the simmering liquid.
• Add the spring onion and kemangi only at the end, as directed, so they retain their fresh flavour.

Variations

• Adjust the heat: Use fewer bird’s eye chillies in the paste for a milder stew.
• Use chicken pieces: Swap the whole chicken for 12 bone-in pieces, keeping the recipe’s piece count.
• Add vegetables: Serve with cooked greens or other vegetables alongside the stew.
• Try a basil substitute: Use ordinary basil if kemangi is unavailable, noting that its flavour will differ.
• Serve with rice: Pair the stew with steamed rice to catch the spicy cooking liquid.

Common mistakes to avoid

• Coarse paste: Large pieces can make the seasoning uneven; grind the paste ingredients thoroughly.
• Scorched spices: The paste can catch while frying; stir it regularly over the oil.
• Crowded pieces: Unevenly sized chicken may cook at different rates; cut the chicken into 12 similar pieces.
• Uncovered simmer: The liquid may reduce too quickly; keep the pan covered as the chicken cooks.
• Early herbs: Kemangi can lose its fresh character if cooked for too long; stir it in with the spring onion at the end.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions