Ayam Woku (coconut Milk And Turmeric Chicken Curry)
Ayam Woku is a traditional dish from the Manado cuisine of Indonesia. This flavorful chicken curry is made with coconut milk, turmeric, and various aromatic spices, creating a rich and fragrant dish that is perfect served with steamed rice.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 2 tomatoes, diced
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 inch galangal, sliced
- 1 inch ginger, sliced
- 2 teaspoons ground turmeric
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons cooking oil
- 4 cups water
Instructions
- In a large pot, heat the cooking oil over medium heat. Add the shallots and garlic, and sauté until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
- Pour in the coconut milk and water, then add the lemongrass, kaffir lime leaves, galangal, ginger, and ground turmeric. Stir well to combine.
- Bring the curry to a boil, then reduce the heat and let it simmer for 30 minutes, or until the chicken is tender.
- Stir in the diced tomatoes, salt, and sugar. Simmer for an additional 5 minutes.
- Once the curry has thickened and the chicken is fully cooked, remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Ayam Woku with a side of steamed white rice and a fresh cucumber and tomato salad.
Tips & tricks
For an extra kick of heat, add chopped red chilies to the curry while it simmers.
Cost
$15