Ayam Tuturaga - Chicken in Spicy Basil Coconut Sauce

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 4

Ingredients

• 3 tablespoon oil
• 3 lemongrass (Indonesian: sereh), bruised and knotted
• 2 pandan leaves (Indonesian: daun pandan), knotted
• 6 kaffir lime leaves (Indonesian: daun jeruk)
• 500 ml coconut milk (Indonesian: santan)
• 1 teaspoon salt
• 500 gram skinless boneless chicken breast (Indonesian: daging dada ayam)
• 1/4 cup lemon basil leaves (Indonesian: daun kemangi), reserve 8-10 leaves as garnish
• Grind the following into spice paste
• 6 bird eye chilies (Indonesian: cabe rawit)
• 3 red cayenne chilies (Indonesian: cabe merah keriting)
• 8 shallots (Indonesian: bawang merah)
• 4 candlenuts (Indonesian: kemiri)
• 1 inch ginger (Indoensian: jahe)
• 1 inch turmeric (Indonesian: kunyit)

Instructions

1. Heat oil in a pot and sauté spice paste, lemongrass, pandan leaves, and kaffir lime leaves until fragrant.
2. Pour coconut milk, season with salt, and bring to a boil.
3. Add chicken pieces and cook until no longer pink. Reduce heat and simmer for 5-8 minutes until chicken pieces are cooked through.
4. Toss in the lemon basil leaves and cook until wilted.
5. Discard the lemongrass and pandan leaves, transfer to a serving bowl, and garnish with the reserved lemon basil leaves.