Sambal ayam serai (chicken in lemongrass sauce)

Main Dish
4 servings
25 min
40 min
Bursting flavors arising from the concoction of local herbs and chilies plus a slight burn at the tips of the tongue.


Number of serving: 4
1/2 chicken (about 400g) - cut into medium size pieces

2 sticks lemongrass/serai - crushed

3-4 kaffir lime leaves - tear into pieces

Juice of half lime

1 1/2 tbsp turmeric powder

Oil as needed

Sugar and salt to taste

To be grounded/blended

1 stick lemongrass

1 inch galangal/lengkuas

1 medium size tomato

5 shallots

10 dried red chilies (or as per taste)

3 red chilies (or as per taste)


  • Marinate chicken in turmeric powder and salt.

    Heat wok with enough oil and deep fry chicken.

    Leave 3-4 tbsp of oil in the same wok.

    Add grounded paste and crushed lemongrass, fry until oil splits.

    Put in chicken, lime leaves, salt, sugar and lime juice.

    Stir to combine all these ingredients.

    Remove from heat.

    (Note: for more gravy, you can add water before adding chicken)


Sambal Ayam Serai (Chicken In Lemongrass Sauce), photo 1
Sambal Ayam Serai (Chicken In Lemongrass Sauce), photo 2


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