Ayam Rica Rica Pedas Kemangi - very spicy chicken with kemangi

Ingredients

• 500 gchicken thighs
• 1lime, juiced
• 4Indonesian bay leaves (daun salam)
• 4kaffir lime leaves
• 1 stalk, white partlemongrass
• 1 bunchkemangi (Indonesian basil)
• 1 tspsalt
• 1 tsppalm sugar
• 2 tbspsweet soy sauce (kecap manis)
• 50 mlwater
• to tasteoil
• 10red bird’s eye chillies
• 8red curly chillies
• 4shallots
• 4 clovesgarlic
• 3candlenuts
• 4Indonesian bay leaves (daun salam)
• 4kaffir lime leaves
• 5 cmturmeric
• 4 cmginger

Instructions

1. 1

   Marinate chicken

   Cut the chicken into pieces, toss with the lime juice and leave to marinate for at least 15 minutes.

2. 2

   Fry chicken

   Heat oil in a pan and fry the chicken until almost cooked through. Lift it out and set aside.

3. 3

   Make the paste

   Pound or grind the bird’s eye chillies, curly chillies, shallots, garlic, candlenuts, 4 Indonesian bay leaves, 4 kaffir lime leaves, turmeric and ginger into a paste.

4. 4

   Fry the aromatics

   Heat oil in a pan and fry the paste with the remaining 4 Indonesian bay leaves, lemongrass and remaining 4 kaffir lime leaves for 5 minutes.

5. 5

   Add the chicken

   Pour in the water and mix well. Add the chicken, sweet soy sauce, palm sugar and salt, then stir to combine.

6. 6

   Finish with kemangi

   Fold in the kemangi leaves and fry for 1 more minute. Serve.

What is ayam rica-rica?

Ayam rica-rica is a spicy chicken dish from Indonesia, associated especially with the cuisine of North Sulawesi. Rica-rica refers to the bold chilli seasoning that gives the dish its heat.

This version balances a freshly pounded chilli paste with lemongrass, kaffir lime leaves and kemangi. The chicken is fried first, then finished in the aromatic sauce so it takes on flavour without being stewed for too long.

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 sweet soy sauce and palm sugar contribute some carbohydrates. The cooking oil carries much of the fat; serve with rice and vegetables to make a more balanced plate.

The chilli paste

Bird’s eye chillies: these bring the sharpest heat, while the larger curly chillies add body and colour. For a milder result, reduce the bird’s eye chillies before blending.

Candlenuts: these enrich the paste and help give it a rounded texture. Grind them thoroughly with the other paste ingredients so no large pieces remain.

Fragrant leaves and herbs

Daun salam: Indonesian bay leaves contribute a gentle, distinctive aroma; they are not quite the same as European bay. Kaffir lime leaves add a citrusy note, so keep them in the pan during the paste’s five-minute fry.

Kemangi: stir these leaves in at the end and cook for just a minute. Their fresh, herbal aroma is best when it has not been cooked away.

Frying the chicken

Cut the thighs into pieces of similar size so they cook at roughly the same rate. The recipe calls for frying them until almost done before setting them aside.

Avoid crowding the pan if the chicken pieces are releasing moisture rather than frying. Work in batches if needed, then return all the chicken to the sauce for the final cooking stage.

Building the sauce

Fry the paste with the lemongrass and leaves for the full 5 minutes, stirring so it cooks evenly. This is the key stage for bringing the raw aromatics together.

Add the 50 ml water before returning the chicken, then mix in the sweet soy sauce, palm sugar and salt. The sauce should cling to the chicken; stir gently so the pieces are coated.

Serving ideas

Serve ayam rica-rica with steamed rice, which works well with the spicy, savoury sauce. Plain rice lets the chilli and herbal flavours stand out.

For a fuller meal, add a simple vegetable side such as lightly cooked greens or cucumber. Keep the accompaniments mild if you want the chicken to remain the focus.

Recipe notes & tips

• Wear gloves when handling the chillies, and avoid touching your eyes.
• Remove tough stems from the kemangi before adding the leaves.
• Use a mortar and pestle or a food processor to grind the paste finely.
• Keep the chicken pieces similarly sized for more even frying.
• Taste the sauce before serving and adjust the salt to suit your preference.

Variations

• Reduce the heat: Use fewer bird’s eye chillies for a gentler version.
• Add citrus: Include a little extra lime juice at the table for a brighter finish.
• Use chicken drumsticks: Cook them until nearly done before returning them to the sauce.
• Swap the herbs: Use Thai basil if kemangi is unavailable, though the aroma will differ.
• Add vegetables: Serve with separately cooked greens alongside the chicken.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of fry, so cook it in batches if necessary.
• Undercooked paste: Fry it with the aromatics for the full 5 minutes, stirring regularly.
• Overcooking kemangi: Add the leaves at the end and cook for just 1 minute.
• Uneven chicken pieces: Cut them to similar sizes so they cook at a similar rate.
• Grinding coarsely: Keep working the paste until the candlenuts and aromatics are finely combined.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions