Indonesian Slow-Cooked Chicken (Ayam Manado)

READY IN: 1hr 20mins
Recipe by amanda l b

This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.

Top Review by Qu33nb33

This recipe was surprisingly good. I used mixed chicken pieces (with bones) which came out lovely. I didn't have lime leaves so I added a stalk of lemongrass instead. I added half a large red chilli because I have 2 small children but I reckon it ouldhave tasted better with more heat. I also fried the blended onions for about 5 minutes. It tasted better the day after. Thanks for the recipe!

Ingredients Nutrition


  1. Puree onions until they have the consistency of a thick paste. A blender gives the best results.
  2. Put oil in a deep pot. Add the onions and saute for about 1 minute.
  3. Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
  4. When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
  5. Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
  6. Stir through the basil leaves.
  7. Top with fried shallots. Serve with steamed rice.

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