Ayam Sambal Goreng Sereh - Chicken in Spicy Lemongrass Sauce

Method6 steps · about 1 hr

1. 1

   Step 1: Rub the chicken with 1 tsp marinade salt and ½ tsp marinade turmeric. Cover and refrigerate for 15 minutes.

   Marinate chicken · 15 minUses 8-10 pieces of bone-in chicken (I use thighs and drumsticks) · 1 teaspoon salt · 1/2 teaspoon turmeric powder

2. 2

   Step 2: Prepare spice paste: Grind garlic (3 cloves), shallot (100 gram), galangal (2-inch piece), red chilies, and the white part of lemongrass in a food processor or with a mortar and a pestle into a smooth paste.

   Uses 3 cloves garlic (Indonesian: bawang putih) · 100 gram shallot (Indonesian: bawang merah) · 2-inch piece galangal · 10-20 red cayenne chilies (Indonesian: cabe merah keriting) · White parts of 2 lemongrass stalks

3. 3

   Step 3: Heat the 3 tbsp oil in a wok over medium-high heat. Fry the chicken until the skin is crisp and golden; this is browning before the final cooking stage. Set the chicken aside and retain the pan oil.

   Uses marinated bone-in chicken · 3 tablespoon oil

4. 4

   Step 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.

   Fry lemongrass-coconut chicken paste · 5 minUses ground chilli and white-lemongrass spice paste · retained hot chicken-frying pan oil · 1 teaspoon turmeric powder (Indonesian: bubuk kunyit) · Green parts of 2 lemongrass stalks

5. 5

   Step 5: Mix ½ tbsp tamarind with 4 tbsp water and strain. Return the browned chicken to the fried spice base with the 400 ml can coconut milk, strained tamarind liquid, 2 tsp sauce salt and 2 tbsp coconut palm sugar, adjusting those seasonings to taste. Bring to a boil, then simmer until the sauce is very thick, the chicken is tender and its thickest part reaches 74°C/165°F away from bone.

   Simmer lemongrass-coconut chicken until tenderUses fried chilli paste and green lemongrass · browned chicken · 1 can (400 ml) coconut milk · ½ tbsp tamarind for strained tamarind liquid · 4 tbsp water for strained tamarind liquid · 2 teaspoon salt, or to taste · 2 tablespoon coconut palm sugar, or to taste

6. 6

   Step 6: Serve: Turn off heat, and serve either with steamed white rice, or nasi uduk (fragrant coconut rice).

   Uses finished chicken in thick lemongrass coconut sauce · Ready steamed white rice or ready nasi uduk to serve (optional, quantity unspecified)