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ayam paniki manado and north maluku

Spicy Coconut Chicken – Ayam Paniki

Ayam Paniki is a bold and flavorful chicken dish from Manado, North Sulawesi, traditionally cooked with coconut milk, chilies, lemongrass, and aromatic spices. Its name, paniki, originally referred to fruit bats, which were once the main protein in this dish. Today, chicken is the popular substitute, making it more approachable while preserving its essence: creamy, spicy, and deeply aromatic. A version also exists in North Maluku, usually spicier and simpler. While the authentic recipe is rich and calorie-heavy due to coconut milk, lighter adaptations with reduced coconut milk or skinless chicken make it a healthier yet still delicious option.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indonesian, Indonesian (Manadonese / Minahasan Cuisine), North Maluku
Calories: 600
Ingredients Method Notes

Ingredients
  

Main
  • 1 whole free-range chicken ayam kampung, cut into 4 pieces
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon salt
  • 3 tablespoons lime juice air jeruk nipis – Indonesian lime, can substitute regular lime
  • 4 cups coconut milk santan – use canned full-fat coconut milk if fresh is not available
Spice Paste (Bumbu Halus)
  • 5 cloves garlic bawang putih
  • 6 shallots bawang merah – can substitute red onion if shallots are unavailable
  • 10 red chili peppers cabai merah keriting – similar to cayenne peppers
  • 8 –10 bird’s eye chilies cabai rawit – very hot chili, can substitute Thai chili or red jalapeño for milder heat
  • 1- inch piece fresh turmeric kunyit – or 1 tsp ground turmeric
  • 2- inch piece fresh ginger jahe
Aromatics
  • 4 kaffir lime leaves daun jeruk – can substitute bay leaves + lime zest
  • 2 stalks lemongrass serai, lightly crushed

Instruction
 

  1. Marinate the chicken
    Rub chicken with salt, pepper, and half of the lime juice. Let it rest for 30 minutes.
  2. Make the spice paste
    Blend garlic, shallots, red chili peppers, bird’s eye chilies, turmeric, and ginger into a smooth paste.
  3. Cook the spice paste
    Heat oil in a pan, sauté the spice paste until fragrant.
  4. Simmer with coconut milk
    Add lemongrass, kaffir lime leaves, and coconut milk. Bring to a gentle boil.
  5. Add chicken
    Place the marinated chicken into the coconut mixture. Lower heat and simmer until the chicken is tender and the coconut sauce thickens (about 40–50 minutes). Stir occasionally to prevent the coconut milk from separating.
  6. Optional grilling step
    Remove the chicken pieces and grill or broil them until lightly charred for a smoky flavor. Return to the sauce or serve separately.
  7. Serve
    Arrange the chicken on a serving plate, pour the spicy coconut sauce over the top, and enjoy with steamed rice.

Notes

  • Coconut milk: Use full-fat canned coconut milk for the best flavor. Light coconut milk will make the dish thinner and less rich.
  • Chilies: Adjust heat to taste. For authentic heat, use Thai bird’s eye chilies. For a milder dish, use red jalapeños or even red bell peppers (though flavor will differ).
  • Shallots: If Indonesian shallots are unavailable, red onion works, but use about half the amount since onions are larger.
  • Kaffir lime leaves: Hard to find outside Asian stores. Substitute with a mix of lime zest and a bay leaf for aroma.
  • Serving suggestion: This dish is traditionally enjoyed with plain steamed rice, but it also pairs well with jasmine rice, coconut rice, or even flatbreads for a fusion touch.
  • Make ahead: The flavor develops even more after resting overnight in the fridge – a great make-ahead dish.