📝 About This Recipe
Hailing from the northern tip of Sumatra, Ayam Tangkap is a legendary Acehnese delicacy where succulent, spice-marinated chicken is fried alongside a forest of aromatic herbs. The name literally translates to 'Caught Chicken,' referring to the playful way diners must 'catch' the crispy morsels hidden beneath a mountain of flash-fried curry leaves and pandan. It is a sensory masterpiece, offering a perfect balance of savory turmeric-infused meat and the earthy, crunchy perfume of traditional Indonesian botanicals.
🥗 Ingredients
Main Poultry
- 1 whole chicken Kampung Chicken (Free-range) (cut into 12-16 small pieces for better spice absorption)
- 500 ml Coconut Water (to braise and tenderize the chicken)
- 2 teaspoons Salt
Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic
- 3 cm Ginger (fresh)
- 4 cm Turmeric (fresh or 1.5 tsp powder)
- 2 cm Galangal (young galangal is preferred)
- 2 tablespoons Tamarind Juice (from a small lump of tamarind pulp soaked in water)
The Aromatic 'Forest' (For Frying)
- 4-5 stalks Curry Leaves (Daun Temurui) (leaves stripped from stems; use plenty!)
- 4 large leaves Pandan Leaves (sliced into 2cm pieces)
- 5-8 pieces Green Chili Peppers (halved lengthwise)
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Clean the chicken pieces thoroughly and pat them dry with paper towels to ensure the spices stick better.
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2
Prepare the spice paste by blending shallots, garlic, ginger, turmeric, galangal, and tamarind juice until completely smooth.
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3
In a large wok or pot, combine the chicken pieces, the blended spice paste, salt, and coconut water.
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4
Bring the mixture to a boil, then reduce heat to medium-low. Simmer (braise) the chicken until the liquid has almost completely evaporated and the chicken is tender. This should take about 25-30 minutes.
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5
Remove the chicken from the pot and let it cool slightly. Discard any excess thick sludge, but keep the bits of spices clinging to the meat.
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6
Heat the vegetable oil in a deep wok over medium-high heat. The oil is ready when a cube of bread sizzles instantly.
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7
Fry the chicken pieces in batches. Do not overcrowd the wok. Fry until the chicken starts to turn a light golden brown.
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8
When the chicken is nearly done (about 3-4 minutes into frying), toss in a large handful of the curry leaves, pandan pieces, and sliced green chilies directly into the hot oil with the chicken.
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9
Continue frying for another 1-2 minutes. The herbs will crackle and turn translucent and crispy, infusing the oil and the chicken with their intense aroma.
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10
Once the chicken is a deep golden brown and the leaves are crisp (but not burnt), use a large slotted spoon to scoop everything out together.
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11
Drain the chicken and herbs thoroughly on a wire rack or paper towels to remove excess oil.
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12
Pile the chicken high on a serving platter and cover it generously with the fried crispy leaves and chilies so the chicken is partially hidden.
💡 Chef's Tips
Use 'Kampung' (free-range) chicken if possible; its tougher texture holds up perfectly during the braising and frying process without falling apart. Don't be shy with the curry leaves—they are the soul of the dish and are meant to be eaten as a crispy snack alongside the meat. Ensure the herbs are completely dry before tossing them into the oil to prevent excessive splattering. If you don't have coconut water, you can use plain water, but coconut water adds a subtle sweetness and helps the chicken caramelize beautifully. Avoid over-frying the pandan leaves; if they turn dark brown, they will taste bitter rather than fragrant.
🍽️ Serving Suggestions
Serve immediately with a steaming bowl of white jasmine rice to soak up the aromatic oils. Pair with 'Sambal Ganja' (Acehnese Starfruit Sambal) for an authentic citrusy kick that cuts through the fried richness. Include a side of fresh cucumber slices and tomato wedges to provide a cooling contrast. Enjoy with a tall glass of iced Teh Tarik or sweet lime juice to balance the savory spices.