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.

Ayam Woku (coconut Milk And Turmeric Chicken Curry)

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

  1. In a large pot, heat the cooking oil over medium heat. Add the shallots and garlic, and sauté until fragrant.
  2. Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
  3. Pour in the coconut milk and water, then add the lemongrass, kaffir lime leaves, galangal, ginger, and ground turmeric. Stir well to combine.
  4. Bring the curry to a boil, then reduce the heat and let it simmer for 30 minutes, or until the chicken is tender.
  5. Stir in the diced tomatoes, salt, and sugar. Simmer for an additional 5 minutes.
  6. 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