Ayam Rica Rica | Indonesian Chicken Curry | Spicy Manado Chicken | चिकन करी | Sanjeev Kapoor Khazana

bird's eye chili

🥗Healthier: jalapeño

💰Cheaper: sriracha

Jalapeño offers a milder heat while sriracha is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is a budget-friendly alternative.

lime leaves

🥗Healthier: bay leaves

💰Cheaper: lemon zest

Bay leaves provide a similar aromatic quality, while lemon zest adds a citrus touch.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Marinate the chicken with turmeric powder and salt, and set aside for 10-15 minutes.

Put the ginger, garlic cloves, fresh red chillies, shallots, and tomato in a grinder jar and grind to a fine paste.

Heat 2 tbsps oil in a pan. Add the chicken and cook on high heat on each side for 3-4 minutes. Take the pan off the heat and set aside.

Heat remaining oil in a kadai. Add the ground paste and mix well. Cook for 4-5 minutes.

Add galangal, kaffir lime leaves, lemongrass stalk, bay leaves and sauté well.

Add 2½ cups water, mix, cover and cook for 5-6 minutes. Discard the lemongrass stalk, galangal, kaffir lime leaves, and bay leaves. Add salt, cumin powder, dark soy sauce into the gravy and mix well. Cook for 5-6 minutes.

Add the chicken into the gravy and mix till well combined. Continue to cook for 3-4 minutes. Transfer into a serving bowl, garnish with fried onions, and serve hot with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level: