Ayam Raci Cili Padi - Moluccan spiced chicken

Ingredients

• 1/2chicken
• 500 mlwater
• 2kaffir lime leaves
• 1 stalklemongrass
• 1spring onion
• 1 1/2 tsplime juice
• 1/2 tsppalm sugar
• 3 tbspoil
• 7shallots
• 5 clovesgarlic
• 10red bird’s eye chillies
• 2 tspsalt
• 2 cmgalangal

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 6 pieces and slice the kaffir lime leaves into thin strips.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, chillies, salt and galangal to a fine paste, then use it to coat and marinate the chicken.

3. 3

   Fry the chicken

   Heat the oil in a pan and fry the chicken for 3 minutes.

4. 4

   Add aromatics

   Pour in the water, then add the kaffir lime leaves and lemongrass. Bring the liquid to the boil.

5. 5

   Simmer gently

   Lower the heat and simmer slowly until the chicken is almost cooked.

6. 6

   Finish the sauce

   Add the spring onion, palm sugar and lime juice. Cook until the chicken is cooked through and the sauce has thickened.

What is Ayam Raci Cili Padi?

Ayam Raci Cili Padi is a Moluccan chicken dish, part of Indonesia’s broader tradition of cooking meat with aromatic spice pastes. Its name points to the chilli-led seasoning, while lime leaves and lemongrass bring a fresh, fragrant counterpoint.

This version first coats the chicken in a freshly ground paste, then simmers it in water until tender. The gradual cooking lets the seasonings flavour the chicken and leaves a sauce that thickens at the end.

Nutrition and macros by portion

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

The chicken provides most of the protein, while the palm sugar and any rice served alongside contribute carbohydrates. Oil carries much of the dish’s fat; pair a portion with vegetables and rice to make a balanced plate.

Build the spice paste

Fresh paste: pound or grind the shallots, garlic, bird’s eye chillies, salt and galangal until fine. A fine texture helps the seasoning spread over the chicken.

Chilli heat: the recipe uses 10 red bird’s eye chillies, so expect a distinctly spicy result. Keep the quantity as written for the intended heat.

Give the aromatics time

Kaffir lime leaves: cut them into thin strips so their citrus fragrance can infuse the simmering liquid. They are added with the water rather than fried with the chicken.

Lemongrass: add the stalk to the pan for a gently perfumed broth. The recipe does not specify how to prepare it, so use it as directed without adding extra steps.

Watch the simmer

Gentle heat: once the pan comes to the boil, reduce the heat and let the chicken simmer slowly. A steady, quiet simmer helps it cook without rapidly reducing all the liquid.

Nearly cooked: add the spring onion, palm sugar and lime juice when the chicken is almost done, then continue cooking until it is cooked through.

Thicken the sauce

Final texture: the sauce should reduce and cling more closely to the chicken by the end of cooking. Keep simmering until it has thickened, as the recipe directs.

Seasoning balance: palm sugar rounds out the chilli and lime juice adds a sharp finish. Stir these additions through the sauce so their flavours are evenly distributed.

Serve it with

Rice: serve the chicken with steamed rice to soak up the spiced sauce. Plain rice also provides a mild contrast to the chillies.

Fresh sides: a simple serving of vegetables or a crisp salad can bring extra freshness to the plate without competing with the fragrant sauce.

Recipe notes & tips

• Grind the spice paste finely so it coats the chicken evenly.
• Use a pan large enough to hold the chicken and simmering liquid comfortably.
• Bring the liquid to the boil before lowering the heat for a slow simmer.
• Add the lime juice with the other finishing ingredients, as directed.
• Let the sauce reduce until it thickens rather than stopping while it is still very watery.

Variations

• Milder heat: use fewer bird’s eye chillies for a less fiery paste.
• Extra citrus: add more lime juice at the table if you prefer a sharper finish.
• Rice pairing: serve with steamed rice to catch the sauce.
• Vegetable side: add a separate serving of greens for freshness alongside the chicken.

Common mistakes to avoid

• Coarse paste: pound or grind the seasoning until fine so it adheres well to the chicken.
• Rushing the simmer: keep the heat low after bringing the liquid to the boil and cook until the chicken is nearly done.
• Adding the finish too early: wait until the chicken is almost cooked before adding the spring onion, palm sugar and lime juice.
• Watery sauce: continue cooking until the sauce has thickened.
• Guessing doneness: cook until the chicken is cooked through, not merely browned from frying.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a little water if the sauce has become too thick.

Frequently asked questions