Name: Ayam Tangkap Aceh (Acehnese Fried Chicken with Crispy Curry Leaves)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 7 pcs cayenne pepper or green chilli paddies (optional); 5 gr tamarind paste diluted in water; 30 gr garlic (about 6 cloves); 10 gr ginger; 1 whole free range spring chicken, cut into small pieces (about 20 pcs), marinate with garlic and salt; 100 gr Indonesian basil or Thai basil; 40 gr shallots (about 8 cloves); 1 liter cooking oil; 4 pcs green chilli paddies; 50 gr curry leaves; 5 pcs pandanus leaves (cut into 3 cm pieces)

Preparation info

Serves
4

Difficulty
Easy

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