Manadonese Spicy Chicken Woku (Ayam Woku)

Ingredients

• 1 kg chicken, cut into 8-10 pieces
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves, torn
• 1 pandan leaf, tied in a knot (optional)
• 1-2 cups water or chicken broth
• 1 large bunch basil leaves (kemangi), picked
• 2 stalks green onions, chopped
• 2 tbsp cooking oil
• Salt to taste
• A pinch of sugar (optional)
• 1 lime, juiced

Spice Paste (Ground)

• 10-12 shallots
• 5 cloves garlic
• 2-3 cm ginger
• 2-3 cm fresh turmeric (or 1 tsp turmeric powder)
• 8-10 red chilies (adjust to preferred heat)
• 3-5 bird's eye chilies (optional, for extra heat)
• 3 candlenuts, toasted

Instructions

1. Clean the chicken pieces and set aside.
2. Prepare the spice paste: Blend all spice paste ingredients with a little water or oil until smooth.
3. Heat cooking oil in a large pot or wok over medium heat. Sauté the ground spice paste until fragrant and the oil separates, about 5-7 minutes.
4. Add the bruised lemongrass, torn kaffir lime leaves, and pandan leaf (if using). Continue to sauté for another 2-3 minutes until very fragrant.
5. Add the chicken pieces to the pot. Stir well to coat the chicken with the spice paste. Cook until the chicken changes color and is no longer pink, about 5-7 minutes.
6. Pour in the water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the chicken is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7. Season with salt and a pinch of sugar (if desired). Add the lime juice. Stir well.
8. Just before serving, stir in the fresh basil leaves and chopped green onions. Cook for just 1-2 minutes until the basil wilts. Do not overcook.
9. Serve hot with steamed rice.