Ayam Rica Rica (Spicy Indonesian Chicken)

Name: Ayam Rica Rica (Spicy Indonesian Chicken)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2.2 lb chicken pieces; 1 tsp turmeric powder; 1 tsp salt; 2 Red Onions; 4 lices ginger; 4 garlic cloves; 10 long red chillies; 8 Thai (birds eye) chillies; 2 tomatoes; 6 kaffir lime leaves; 4 tbsp vegetable oil; 3 lemongrass stalks; 1 tsp sugar; 1 lime

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
500 kcal
Course
Main Course
Cuisine
Indonesian

Ayam Rica Rica (Spicy Indonesian Chicken)

Stella Pitts

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For a fiery burst of spice, this ayam rica rica from Indonesia is the tastiest, most memorable chicken curries. Packed with heat, but also a tonne of fragrance from ginger, lemongrass and kaffir lime leaves. Beyond delicious!

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Ingredients

Servings

2.2 lb chicken pieces (leg and thigh separated, bone in, skin off)
1 tsp turmeric powder
1 tsp salt
2 Red Onions (chopped, around 1 cup)
4 lices ginger
4 garlic cloves (peeled)
10 long red chillies (chopped, stalks discarded)
8 Thai (birds eye) chillies (chopped, stalks discarded)
2 tomatoes (medium sized or 1 large)
6 kaffir lime leaves
4 tbsp vegetable oil
3 lemongrass stalks use 1-3 stalks depending how thick they are, less if they're thicker.
1 tsp sugar
1 lime juice of

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Instructions

Sprinkle the salt and turmeric over the chicken pieces. Stir well and set aside.
Add the onion, ginger, garlic, chillies, tomatoes and 4 of the kaffir lime leaves (chopped) to a deep jug, if you're using a stick blender or to a food processor/blender. Blend until smooth.
Add the oil to a pan and heat over a medium/high heat until hot. Pour in the chilli paste and let it sizzle. Stir for 3-4 minutes to cook out the paste.
Add the chicken, lemongrass and remaining lime leaves to the pan and stir well for 1-2 minutes.
Pour in about 14oz/400ml of water and the sugar to balance out the flavour and bring to a simmer. Reduce the heat to low and let the sauce gently bubble for 30 minutes, uncovered until the chicken is cooked through and sauce reduced. If the sauce is still very runny, turn up the heat and bubble fiercly for 2-3 minutes until a little thicker. It should be fairly loose and not too thick.
Remove from the heat and stir in the lime juice. Serve hot with lots of fluffy jasmine rice.

Notes

This dish is often served with Thai basil (holy basil) stirred into the sauce for more fragrance. Try this for a variation and see what you think. Add at the end when you add the lime juice.
You can keep this in the fridge for 5 days in airtight containers. In the freezer for 3+ months in single portions in old airtight take-out containers. Be sure to reheat until piping hot. If you're reheating from frozen, add 1/4 cup water to the top before reheating to avoid it drying out.
Serve this curry alongside freshly cooked jasmine rice (maybe coconut rice).
I like to serve a cooling element to this curry to help counter the fiery sauce. At its simplest, I'll add a few slixes of fresh cucumber and tomato to the side. I'll also often make a simple chopped salad of cucumber, tomato and cilantro or Thai basil (holy basil) with a little lime juice and serve it in a bowl for everyone to help themselves to.

Nutrition Information

Show Details

Calories 500kcal (25%) Carbohydrates 31g (10%) Protein 37g (74%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 127mg (42%) Sodium 725mg (30%) Potassium 1276mg (36%) Fiber 5g (20%) Sugar 16g (32%) Vitamin A 2688IU (54%) Vitamin C 312mg (347%) Calcium 81mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 500 kcal

% Daily Value*

Calories	500kcal	25%
Carbohydrates	31g	10%
Protein	37g	74%
Fat	27g	42%
Saturated Fat	7g	35%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	11g	55%
Trans Fat	0.2g	10%
Cholesterol	127mg	42%
Sodium	725mg	30%
Potassium	1276mg	27%
Fiber	5g	20%
Sugar	16g	32%
Vitamin A	2688IU	54%
Vitamin C	312mg	347%
Calcium	81mg	8%
Iron	5mg	28%