Manu Kinowu - spiced fried chicken from South-east Sulawesi

Ingredients

• 1/2chicken
• 1tomato
• 2salam leaves
• 1lemongrass stalk
• 2 cmginger
• 400 mlwater
• 45 ml (3 tablespoons)oil
• 5shallots
• 5red bird's eye chillies
• 3red chillies
• 1 tspsalt
• 1/2 tsppalm sugar

Instructions

1. 1

   Cut the chicken

   Cut the half chicken into 4 pieces.

2. 2

   Make the paste

   Pound or grind the shallots, red bird's eye chillies, red chillies, salt and palm sugar to a fine paste.

3. 3

   Prepare the tomato

   Cut the tomato into pieces.

4. 4

   Fry the paste

   Heat the oil in a pan. Add the paste, salam leaves, lemongrass and ginger, and fry for 4 minutes.

5. 5

   Cook the chicken

   Add the chicken and cook for 3 minutes.

6. 6

   Add the tomato

   Add the tomato pieces and fry gently.

7. 7

   Thicken the sauce

   Add the water and cook the chicken until the sauce has thickened.

What is Manu Kinowu?

Manu Kinowu is a chicken dish associated with South-east Sulawesi, Indonesia. Its name is commonly rendered as spiced fried chicken, though this recipe finishes by cooking the chicken in water until the sauce thickens.

A ground chilli-and-shallot paste builds the seasoning, while tomato, salam leaves, lemongrass and ginger add fragrance and depth.

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 chillies, shallots, tomato and palm sugar provide some carbohydrates; serve with vegetables and a measured portion of rice to balance the plate.

The spice paste

Chillies and shallots: pound or grind these with the salt and palm sugar until the paste is fine. A finer paste cooks evenly and coats the chicken more readily.

Heat: the bird's eye chillies and the red chillies both contribute spice. If you prefer a milder result, remove the seeds before grinding.

Fragrant aromatics

Lemongrass and ginger: these are fried with the paste for 4 minutes, giving their aromas time to infuse the oil. Bruise the lemongrass stalk lightly to help release its fragrance.

Salam leaves: add them whole with the paste. They season the cooking liquid as the chicken simmers.

Cooking the chicken

Initial frying: add the chicken after the paste has fried for 4 minutes, then cook it for 3 minutes as directed. This gives the surface time to pick up the spices.

Gentle simmer: once the tomato and water are in, cook until the sauce thickens. Keep the heat gentle and turn the pieces occasionally so they cook evenly.

How to judge doneness

Sauce: it should reduce and cling more closely to the chicken rather than remain watery. Stir now and then to prevent the paste catching on the bottom of the pan.

Chicken: check the thickest part of a piece is cooked through before serving. The recipe gives no final simmer time, so use doneness and sauce consistency as your cues.

What to serve with it

Plain rice is a natural partner, soaking up the spiced tomato sauce without competing with it. Steamed greens or simply cooked vegetables can round out the plate.

Spoon the sauce over the chicken when serving, and offer extra rice if you would like a more substantial meal.

Recipe notes & tips

• Cut the chicken into four reasonably even pieces so they cook at a similar pace.
• Grind the paste finely for a more even coating.
• Fry the paste with the aromatics for the full 4 minutes, stirring to keep it from catching.
• Add the water after the tomato has been gently fried.
• Simmer gently and check both the chicken and sauce as it cooks.
• Taste the sauce before serving and adjust the seasoning if needed.

Variations

• Reduce the heat: use fewer bird's eye chillies for a milder paste.
• More tomato: add extra tomato for a softer, fruitier sauce.
• Boneless chicken: use boneless pieces and check them sooner for doneness.
• Extra aromatics: add more bruised lemongrass for a stronger fragrance.
• Serve with rice: spoon the thickened sauce over plain rice.

Common mistakes to avoid

• Rough paste: grind the seasoning ingredients finely so they cook and coat evenly.
• Scorched paste: stir while frying and lower the heat if it begins to catch.
• Crowded pieces: arrange the four chicken pieces in the pan so they have room to cook.
• Watery sauce: continue cooking until it thickens, as the recipe directs.
• Undercooked chicken: check the thickest piece before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat thoroughly in a pan over a low heat, adding a splash of water if the sauce has become too thick.

Frequently asked questions