Ayam Tangkap Aceh

Acehnese Fried Chicken with Crispy Curry Leaves


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

An authentic Aceh cuisine with its particular fried aromatic leaves. No other place in Indonesia uses fried aromatic leaves in their dish. Ayam Tangkap is made simply by using tidbit chicken pieces. Aromatic leaves like Temurui (curry leaf) are fried until crisp. You can use any kind of green aromatic leaves like basil or pandanus leaves. You can also substitute them with lemongrass or sesame leaf. Fry leaves in a medium temperature of oil. Fry repeatedly. Each type of leaf has a different cooking level. So fry them one variety at a time.


  • 1 whole free range spring chicken, cut into small pieces (about 20 pcs), marinate with garlic and salt
  • 50 gr curry leaves
  • 5 pcs pandanus leaves (cut into 3 cm pieces)
  • 100 gr Indonesian basil or Thai basil
  • 4 pcs green chilli paddies
  • 5 gr tamarind paste diluted in water
  • 1 liter cooking oil

Finely Ground Spices

  • 40 gr shallots (about 8 cloves)
  • 30 gr garlic (about 6 cloves)
  • 10 gr ginger
  • 7 pcs cayenne pepper or green chilli paddies (optional)



  1. Marinate chicken with ground spices. Set aside and let it rest for 30 minutes.
  2. Prepare a deep fryer or big wok. Fry chicken pieces in hot oil until brown.
  3. Fry basil, pandanus leaves, and chilli in low medium hot oil until crisp, one type of leaf at a time
  4. To serve, put chicken pieces onto a plate. Cover with crispy leaves and chillies as garnish.