Chicken in green chilli sauce

Warning – very spicy. Chicken in green chilli sauce or sambal originates from Padang, Sumatra. The crispy chicken with spicy green chilli and warm rice is a must try when you visit Indonesia. Here is the recipe if you want to try at home.

Chicken in Green Chilli Sauce or sambal


  • One whole chicken, cut into 8 pieces or more if you like it smaller
  • 3 bay leaves
  • 3 cm of Galangal
  • 500 ml water

Ground Chicken seasoning:

  • 2 teaspoon of ground coriander
  • 3 cloves of garlic
  • 1 cm of fresh turmeric or a teaspoon of ground turmeric
  • 1 cm of ginger or a teaspoon of ground ginger
  • 2 teaspoon of salt or to your taste

Green chilli sauce:

  • 15 medium sized green (unripe) tomatoes
  • 5 big green chillies or you can use green jalapeno for hotter taste
  • 20 green chillies or more if you like it hotter
  • 5 shallots
  • 1 tablespoon of lime or lemon juice
  • 1 teaspoon sugar or honey (you can skip it if you like the taste to be salty and spicy)
  • Salt as needed
  • tock powder if you like

How to make:

First of all, you need to wash the chicken thoroughly. You can remove the skin if prefer it skinless. Then, sprinkle the salt and lemon juice and crumple up the chicken. Set aside for about 10 minutes and then rinse off thoroughly.

While waiting for the chicken you can make the seasoning by blending the ingredients. Put coriander, garlic, turmeric, and ginger into a blender and blend until smooth. Prepare saucepan; put in the chicken, seasoning, bay leaf, Galangal, and water. Bring to a boil and cook until ready. The chicken should be fully cooked and juices should run clear. You can add more water during boiling if required.

After the chicken is fully cooked, remove it from the stove. Then, prepare a wok, a non-stick one if possible and pour cooking oil for deep frying. After that, deep fry the chicken until beautifully golden brown and set aside.

For the green sauce or sambal:

In a pan, add the big green chilli, shallot, green tomatoes and all the chillies, pour some water and bring to a boil or until the ingredients are softened. Then drain the ingredients and put in food processor. You can also use mortar and pestle. There is no need to grind it until very smooth because the texture is originally a little bit harsh.

Prepare another wok; add in three teaspoons of cooking oil left after frying the chicken. And then, sauté the green sauce on medium heat to remove excess water and add the lime juice, salt, sugar, and stock. Taste if it needs more salt or sugar to your liking.

Prepare the chicken on a plate and pour the green chilli on the top of it. You can also mix the chicken with the green chilli sauce. Then serve it with warm rice.

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