Ayam garo rica - manadonese chili and lemon basil chicken

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
500 g chickens (thighs and drumsticks)

1/2 cup lemon basil (or you can use thai basil)

10 kaffir lime leaves, torn

3 pandan leaves, thinly sliced

2 turmeric leaves, thinly sliced

4 green onions, thinly sliced

1/2 cup frozen ground lemon grass (available at Asian markets)-> originally, it was used 2 lemongrass and thinly sliced

5 calamansis

3 tablespoons EV coconut oil

sea salt

1/2 tablepsoon sugar to season

Spices to be ground:

6 shallots (use 10 shallots for smaller size)

10 long red cayenne pepper

10 bird eye chilies

3 cm peeled ginger

1/2 tablepsoon seasalt


  • In a medium bowl, drizzle 2 calamansis and sprinkle sea salt over chicken.
  • Set a side for 15 minutes in the fridge.
  • At medium-high, heat oil in a wok.
  • Stir fry ground spices until fragrant.
  • Add chicken, lemongrass, kaffir lime leaves, panda leaves, and turmeric leaves; stir well.
  • Reduce to low heat, place the lid on and let chicken simmer until tender and cook through.
  • Open the lid and continue simmering.
  • Add sea salt and sugar to season, taste.
  • Add lemon basil and green onion, cook until the mixture is slightly thicken.
  • Remove from heat, drizzle 3 calamansis over and mix well.
  • Serve with steamed rice.


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