📝 About This Recipe
Hailing from North Sulawesi, Ayam Paniki is a masterpiece of Minahasan cuisine known for its explosive heat and aromatic complexity. This dish features chicken pieces seared to perfection and then slow-simmered in a rich, spicy coconut milk reduction infused with lemongrass, kaffir lime, and ginger. It is a vibrant, soul-warming meal that perfectly balances the creamy sweetness of coconut with the sharp kick of bird's eye chilies.
🥗 Ingredients
Main Ingredients
- 1 kg Chicken (cut into 8-10 pieces, bone-in for better flavor)
- 1 tablespoon Lime juice (from fresh kaffir or key lime)
- 1 teaspoon Salt (for initial marination)
- 500 ml Coconut milk (thick, fresh or high-quality canned)
- 3 tablespoons Cooking oil (neutral oil like vegetable or canola)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 10-15 pieces Red bird's eye chilies (adjust to preferred heat level)
- 5 pieces Large red chilies (seeds removed for less heat)
- 3 cm Ginger (peeled and sliced)
- 2 cm Turmeric (fresh, or 1 tsp powder)
- 4 pieces Candlenuts (toasted)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in a knot)
- 6 pieces Kaffir lime leaves (torn to release oils)
- 1 piece Turmeric leaf (tied in a knot (optional but authentic))
- to taste Salt and Sugar (palm sugar is preferred)
👨🍳 Instructions
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1
Clean the chicken pieces and pat them dry. Rub with 1 tablespoon of lime juice and 1 teaspoon of salt. Let it marinate for at least 15 minutes to remove any gamey scent.
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2
While the chicken marinates, prepare the spice paste. Combine shallots, garlic, all chilies, ginger, turmeric, and toasted candlenuts in a blender or stone mortar and pestle. Grind until it forms a smooth, vibrant paste.
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3
Heat 3 tablespoons of oil in a large wok or deep skillet over medium heat. Sear the chicken pieces until the skin is lightly browned and slightly crispy. Remove chicken and set aside.
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4
In the same oil (add more if needed), sauté the spice paste. Stir constantly for 5-7 minutes until the raw smell disappears and the oil begins to separate from the paste.
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5
Add the bruised lemongrass, torn kaffir lime leaves, and the turmeric leaf to the wok. Sauté for another 2 minutes until the kitchen is filled with an incredible aroma.
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6
Return the seared chicken pieces to the wok, tossing them thoroughly to ensure every piece is coated in the fragrant spice paste.
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7
Pour in the thick coconut milk. Stir gently to combine and bring the mixture to a gentle simmer. Do not let it boil vigorously or the coconut milk may curdle.
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8
Reduce the heat to medium-low. Cover the wok partially and let it simmer for about 30-35 minutes.
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9
Occasionally stir the chicken and baste it with the sauce. As the liquid reduces, the sauce will thicken and turn a deep orange-red.
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10
Season with salt and a pinch of sugar. Taste and adjust. The sugar helps balance the intense heat from the bird's eye chilies.
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11
Continue cooking uncovered for the last 5-10 minutes until the sauce clings to the chicken and the oil starts to glisten on the surface (this is called 'pecah minyak').
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12
Remove the lemongrass and lime leaves before serving. Transfer to a warm platter and serve immediately.
💡 Chef's Tips
For the most authentic flavor, try grilling the chicken over charcoal for 5 minutes before simmering in the sauce. If the sauce dries out too quickly before the chicken is tender, add a splash of water or more coconut milk. Toasting the candlenuts is crucial; it adds a nutty depth and helps thicken the sauce properly. Always use fresh kaffir lime leaves rather than dried for that signature citrusy Manado punch. Wear gloves when handling the bird's eye chilies to avoid 'chili burn' on your hands.
🍽️ Serving Suggestions
Serve with steaming hot jasmine rice to soak up the rich, spicy coconut gravy. Pair with 'Bakwan Jagung' (Indonesian corn fritters) for a crunchy texture contrast. A side of 'Rica Rodo' (Manado style stir-fried vegetables) balances the richness of the chicken. Offer a cooling cucumber salad or slices of fresh tomato to soothe the palate from the heat. Enjoy with a cold glass of iced lemongrass tea or lime juice.