Ayam Woku

Name: Ayam Woku
Yield: 4 servings
Cuisine: British
Ingredients: 4 skin-on chicken legs; 4 tbsp vegetable oil; 5 kaffir lime leaves; 2 pandan leaves, knotted; 2 lemongrass, bruised and knotted; 2 tsp salt; 2 tsp sugar; 750 ml water; 1 tomato, cut into small pieces; 2 spring onions, thinly sliced; 1/4 cup lemon basil leaves or thai basil; 5 shallots; 3 cloves garlic; 3 red big chilies; 5 red bird eye chilies; 5 candlenuts; 1 /2 tsp ground turmeric; 2 inch ginger

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

It’s Indonesian dry-ish chicken curry recipe bursting with the scents of herbs and aromatics used in cooking it.

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

It’s Indonesian dry-ish chicken curry recipe bursting with the scents of herbs and aromatics used in cooking it.

Saved

Ingredients

4 servings

4skin-on chicken legs
4 tbspvegetable oil
5kaffir lime leaves
2pandan leaves, knotted
2lemongrass, bruised and knotted
2 tspsalt
2 tspsugar
750 mlwater
1tomato, cut into small pieces
2spring onions, thinly sliced
1/4 cuplemon basil leaves or thai basil
Spice Paste :
5shallots
3 clovesgarlic
3red big chilies
5red bird eye chilies
5candlenuts
1/2 tsp ground turmeric
2 inchginger

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Steps

1

Grind all the spice paste ingredients using a food processor. Put a bit of oil to loosen the texture. Put aside.
2

Heat oil in a pot. Sauté the spice paste, kaffir lime leaves, pandan leaves and lemongrass until fragrant. About 4 to 5 minutes.
3

Add chicken and cook until no longer pink.
4

Add salt, sugar and water. Bring to boil and continue cooking until the chicken are fully cooked. Adjust salt and sugar as needed.
5

Add tomato, sliced spring onions and lemon basil. Stir and cook until lemon basil are wilted.
6

Turn off the heat, transfer to a serving bowl and serve with rice.