Spicy Manado Chicken Rica-Rica

Ingredients

• 1 whole chicken (about 1-1.2 kg), cut into 8-10 pieces, or 1 kg chicken parts (thighs, drumsticks)
• 1 lime, juiced
• 3-4 tbsp cooking oil
• 150-200 ml water or chicken broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp sugar (adjust to taste)
• Handful of fresh basil leaves (Daun Kemangi)

Spice Paste (Ground)

• 10-15 large red chilies (adjust to desired spiciness)
• 5-10 bird's eye chilies (cabe rawit), optional, for extra heat
• 10-12 shallots
• 5-6 cloves garlic
• 3 cm ginger
• 2 cm fresh turmeric (or 1 tsp turmeric powder)
• 3 candlenuts (kemiri), toasted (optional, for thickening)

Aromatics

• 2 stalks lemongrass, bruised
• 5-6 kaffir lime leaves, torn
• 1 pandan leaf, tied in a knot (optional)
• 1 turmeric leaf (daun kunyit), tied in a knot (optional)

Instructions

1. Clean the chicken pieces and pat dry. Rub with lime juice and a pinch of salt. Let it marinate for 15-20 minutes.
2. Prepare the spice paste: Blend or grind all ingredients for the spice paste until smooth. Add a little oil or water if needed to facilitate blending.
3. Heat 3-4 tablespoons of cooking oil in a large wok or pan over medium heat. Sauté the spice paste until fragrant and the oil separates, about 8-10 minutes.
4. Add the bruised lemongrass, torn kaffir lime leaves, pandan leaf, and turmeric leaf (if using) to the pan. Sauté for another 2-3 minutes until the aromatics are fragrant.
5. Add the marinated chicken pieces to the pan. Stir well to coat the chicken thoroughly with the spice mixture. Cook for 5-7 minutes until the chicken changes color.
6. Pour in the water or chicken broth. Add salt and sugar. Bring to a simmer, then reduce heat to low, cover the pan, and let it cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened and reduced. Stir occasionally to prevent sticking.
7. Once the chicken is tender and the sauce has reached your desired consistency, stir in the fresh basil leaves. Cook for another 1-2 minutes until the basil leaves wilt.
8. Taste and adjust seasoning if necessary.
9. Serve hot with steamed rice.