Koto Gadang special green chili chicken#cooking #recipe #food #foodie #traditionalfood #bukittinggi
The Delight of Ayam Lodo Ijo from Koto Gadang
At iftar time, the wonderful aroma of green ayam lodo from Koto Gadang, Bukittinggi fills the kitchen. The broth is beautifully green from fresh green chilies and cooked slowly with coconut water, giving it a rich, savory taste with a natural hint of sweetness.
The chicken becomes tender and fully absorbs the spices. The fragrance of lemongrass, kaffir lime leaves, and traditional herbs creates a warm and comforting aroma.
Served with warm red rice, the dish tastes incredibly satisfying after a day of fasting. On the side, there are boiled eggplant and boiled cabbage, simple vegetables that perfectly balance the rich and spicy broth.
Every bite is warm, fragrant, savory, and comforting. This traditional Minangkabau dish makes the iftar moment feel truly special. 🤲❤️
Ayam Lodo Ijo Recipe
Ingredients
1 whole chicken, cut into pieces
500 ml coconut water
10 green chilies
5 bird’s eye green chilies (optional)
5 shallots
3 garlic cloves
1 small ginger
1 small turmeric
1 galangal, crushed
2 lemongrass stalks, crushed
3 kaffir lime leaves
Salt to taste
A little turmeric powder
Cooking oil
Side Dish
Warm red rice
Boiled eggplant
Boiled cabbage
Instructions
Blend green chilies, shallots, garlic, ginger, and turmeric until smooth.
Heat a little oil and sauté the spice paste until fragrant.
Add lemongrass, galangal, and kaffir lime leaves.
Add the chicken pieces and stir until the color changes.
Pour in the coconut water and add salt and a little turmeric powder.
Cook on medium heat until the chicken is tender and the broth thickens.
Taste and adjust seasoning.
Serving Serve the warm Ayam Lodo Ijo with red rice, boiled eggplant, and boiled cabbage.
The savory, slightly spicy, and fragrant broth makes it a perfect iftar meal.
Happy iftar 🥰❤️