🇮🇩 Indonesia · Food
Ayam Woku
By eatmundo · August 4, 2026
🇮🇩 IDA vibrant and spicy chicken stew from North Sulawesi, bursting with fresh herbs like basil, lemongrass, and turmeric. It is famous for its complex, aromatic, and refreshing flavor profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Blend 6 shallots, 2cm turmeric, and 3cm galangal into a smooth spice paste using a food processor.
- 2
Heat 2 tbsp oil in a large pan and sauté the spice paste along with 2 smashed lemongrass stalks for 3 minutes.
- 3
Add 500g sliced chicken breast and cook until it changes color, about 5 minutes, ensuring the spices coat it evenly.
- 4
Pour in 400ml coconut milk, stirring gently to prevent the coconut milk from curdling, and bring to a simmer.
- 5
Add 1 tsp salt, reduce the heat, and cook uncovered for 20 minutes until the sauce thickens slightly.
- 6
Continue simmering until the chicken is tender and the sauce has reduced to a rich, fragrant consistency.
- 7
Finalize the dish by stirring in a handful of fresh basil leaves right before turning off the heat.
- 8
Serve the chicken stew warm with steamed rice to soak up the flavorful, aromatic gravy.
Frequently Asked Questions
What if I can't find galangal?+
Ginger is the closest substitute, though it lacks the unique piney flavor of galangal.
Can I make this spicy?+
Absolutely; add 5-10 bird's eye chilies to the spice paste blend for the authentic Manado heat.
Is coconut milk necessary?+
Yes, it provides the required creamy base that balances the sharp aromatics of the dish.
Is it better to use chicken breast or thighs?+
Chicken thighs are more succulent and hold up better during the simmering process.
🇮🇩 ID
