Ayam Sambal Goreng Sereh - Chicken in Spicy Lemongrass Sauce

4.9 from 16 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 8


  • 8-10 pieces of bone-in chicken (I use thighs and drumsticks)
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 3 tablespoon oil
  • 2 lemongrass (Indonesian: sereh), green part only
  • 1 teaspoon turmeric powder (Indonesian: bubuk kunyit)
  • 1 can (400 ml) coconut milk
  • tamarind liquid (from 1/2 tablespoon tamarind + 4 tablespoon water), mix well and strained
  • 2 tablespoon coconut palm sugar, or to taste
  • 2 teaspoon salt, or to taste
  • Grind the following into spice paste
  • 10-20 red cayenne chilies (Indonesian: cabe merah keriting)
  • 100 gram shallot (Indonesian: bawang merah)
  • 3 cloves garlic (Indonesian: bawang putih)
  • 2 lemongrass (Indonesian: sereh), white part only
  • 2 inch galangal (Indonesian: lengkuas)


  1. Marinate chicken: Start with rubbing the chicken pieces with salt and turmeric. Set aside for 15 minutes.
  2. Prepare spice paste: Grind garlic, shallot, galangal, red chilies, and the white part of lemongrass in a food processor or with a mortar and a pestle into a smooth paste.
  3. Fry chicken: Heat about three tablespoons of oil in a wok over medium-high and fry the chicken until the skin is crispy and golden brown. It is okay for the chicken to be not 100% cooked. Set aside.
  4. Sauté spice paste and lemongrass: In the same wok, fry the spice paste, turmeric, and the green part of lemongrass until fragrant. About 5 minutes.
  5. Add chicken and the rest of the ingredients: Return fried chicken into the wok, along with coconut milk, tamarind liquid, salt, and coconut palm sugar. Mix well and bring to a boil. Reduce the heat to a simmer and cook until the sauce is very thick and the chicken is tender and cooked.
  6. Serve: Turn off heat, and serve either with steamed white rice, or nasi uduk (fragrant coconut rice).

Another great recipe by https://dailycookingquest.com.