By eatmundo · August 4, 2026
🇮🇩AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Ayam Woku. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A 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.
According to eatmundo's ingredient comparison, the closest dish to Ayam Woku from another cuisine is Chicken Kapitan (Malaysia): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Blend 6 shallots, 4 garlic cloves, 8 red chilies, 3 candlenuts, 2 cm turmeric, 15 g ginger and 3 cm galangal with 30 ml water into a smooth spice paste using a food processor.
- 2
Heat 2 tbsp oil in a large pan and sauté the spice paste with 2 smashed lemongrass stalks, 4 torn kaffir lime leaves and 1 knotted turmeric leaf for 5 minutes, until fragrant and the raw smell is gone.
- 3
Add 500 g chicken breast cut into bite-size pieces and cook for 5 minutes until it changes color, ensuring the spices coat it evenly.
- 4
Pour in 300 ml water, add 2 tomatoes cut into wedges, and bring to a simmer.
- 5
Add 1 tsp salt, reduce the heat and simmer uncovered for 10 minutes, until the chicken is cooked through and the sauce thickens slightly.
- 6
Stir in 3 green onions cut into 3 cm pieces and 15 ml lime juice and simmer for 2 more minutes; do not cook longer, or the breast meat will dry out.
- 7
Finish the dish by stirring in 20 g lemon basil (kemangi) 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 is Ayam Woku?
Ayam Woku is a spicy Indonesian chicken dish from Manado, North Sulawesi. The chicken is cooked in a paste of red chilies, shallots, garlic, candlenut, turmeric, ginger and galangal, with lemongrass, kaffir lime leaves, turmeric leaf, tomato, green onion and lemon basil (kemangi), and is served as a main course with steamed rice.
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?
It is already spicy from the 8 red chilies; for authentic Manado heat, add 5 bird's eye chilies to the spice paste blend.
Is coconut milk necessary?
No. Traditional woku is cooked in a light, water-based sauce scented with lemongrass, lime leaves and lemon basil; adding coconut milk would turn it into a different dish closer to opor ayam.
Is it better to use chicken breast or thighs?
This recipe uses chicken breast, simmered in the sauce until tender.
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