Asian recipes/ Chicken/ Curry/ Dinner/ One-pot recipes

Ayam Smoor – Indondesian Ketjap Chicken

10 December 2023

I have recently signed up as a chef volunteer for the foundation @thuisgekookt , which translates to Homecooked. Via the foundation you get connected with someone in your neighbourhood who needs help for 1 or more nights a week with a warm meal. As soon as I heard about it I signed up and last week I met Martin. I read he liked Asian and spicy food, so I didn’t have to think long about what to make! Indonesian Ketjap chicken, spicy sambal eggs and green beans, homemade sambal badjak and a cucumber and red onion pickle. We had the same for dinner 😉

The ayam smoor recipe is inspired by @vanjavanderleeden and the spicy eggs with green beans is from my own site.

Also interested in helping out someone in need in your neighbourhood and you always cook a but extra? The check out the @thuisgekookt site!

Ayam Smoor - Indondesian Ketjap Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Dinner, rice table Indonesian
By Vanja van der Leeden Serves: 4
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour


  • Chicken
  • 650 g chicken drumsticks or boneless chicken thighs, left whole
  • 3 tbsp ketjap manis
  • Juice 1/2 lime
  • Pinch of salt
  • Boemboe / Spice paste
  • 3 shallots, roughly chopped
  • 6 garlic cloves, peeled
  • 3-4 cm ginger, peeled and roughly chopped
  • 3-4 cm laos, peeled and roughly chopped (or 1 tsp powdered laos)
  • 1 large tomato, cubed
  • 1 red chili, roughly choppped
  • 2 tbsp vegetable oil
  • The sauce ingredients
  • 5 tbsp ketjap manis
  • 1 lemon grass stalk, bruised
  • 3 salam leaves (or 3 lime leaves or 1 bay leaf if you can't find it)
  • 4 cloves
  • Good amount freshly grated nutmeg
  • 500 ml chicken stock
  • To serve
  • Steamed rice
  • Pickled onion and cucumber or Atjar
  • Stir fried green beans or spicy eggs and green beans for a mini rice table



Marinate the chicken and set aside in the fridge while you make your spice paste.


Add all the spice ingredients into a blender, starting with 1 tbsp of vegetable oil an d blend into a smooth paste (you can also use a mortar an pestle, then you can omit the oil). Add more oil if you need to loosen the mixture a bit.


Heat 2 tbsp of oil in a heavy based pot and add the chicken pieces (discard the marinade in the bowl), frying until all sides have browned. You might need to do this in batches so they crisp up and don't steam. Remove from the pan and set aside.


In the same pan, with the oil left behind, add the spice mix and stir fry for at least 5 minutes on medium heat to cook through all the ingredients.


Add the chicken, lemon grass, the salam or lime leaves, cloves and nutmeg. Stir to coat and pour over the chicken stock and the ketjap manis.


Let the chicken stew and simmer on low heat for ± 35 minutes without the lid on the pan.


Taste and season with extra ketjap manis, lime juice, salt and or sambal to your liking.


Serve with steamed rice, some steamed vegetables and pickled cucumber and red onion.

You Might Also Like