Indonesian Free-Range Chicken Curry with Green Sambal #6

Want to enjoy a savory chicken curry that’s rich in flavor but not heavy? This Indonesian Free-Range Chicken Curry with Green Sambal and Cassava Leaves is the perfect choice. With a light coconut milk base, it still delivers the signature aroma of Indonesian spices without leaving you feeling too full. The mild green sambal adds a gentle kick, making this dish suitable for the whole family—including kids and elders.

The pressure-cooking method helps tenderize the free-range chicken quickly without overcooking the coconut milk, keeping the meat soft and naturally flavorful. The addition of boiled cassava leaves enriches the dish with fiber and vitamins. The combination of tender chicken, boiled eggs, and refreshing green sambal creates a well-balanced taste—savory, mildly spicy, and slightly tangy from green tomatoes.

Curry Ingredients

1. 500 g free-range chicken
2. ½ kg boiled eggs
3. 1 liter thin coconut milk
4. 8 cloves garlic
5. 8 shallots
6. 4 roasted candlenuts
7. 4 large red chilies
8. 1 tbsp candlenuts
9. ½ tbsp cumin
10. 1 piece turmeric (2–3 cm)
11. ½ piece ginger (2–3 cm)
12. 3 stalks lemongrass
13. 4 kaffir lime leaves
14. 2 bay leaves
15. 2 tbsp sugar
16. 2 tsp salt
17. 1 tsp flavor enhancer (optional)
18. 1 tsp white pepper
19. 5 tbsp tamarind water
20. 1 piece galangal

Green Sambal Ingredients

1. 4 green tomatoes
2. 1 handful small green chilies
3. 10 curly green chilies
4. 5 large green chilies
5. 2 kaffir lime leaves
6. 1 tsp salt
7. 1 tsp flavor enhancer (optional)
8. 2 tsp sugar
9. 1 tsp white pepper

Instructions

1. Pressure-cook 500 g of free-range chicken for 20 minutes.
2. Boil 4 sliced green tomatoes, 10 curly green chilies, 5 large green chilies, and 1 handful of small green chilies until the tomatoes are soft.
3. While waiting, blend all curry spices: 8 shallots, 8 garlic cloves, 4 red chilies, turmeric, and ginger until smooth.
4. Once the sambal ingredients are soft, drain and set aside.
5. Grind the sambal ingredients little by little until smooth.
6. Heat some oil, then add the ground sambal mixture.
7. Add 1 tsp salt, 1 tsp flavor enhancer, and 1 tsp white pepper. Stir well.
8. Cook until the sambal thickens and the oil begins to separate.
9. Transfer the sambal into a bowl and set aside.
10. Separate the chicken and its broth after pressure cooking.
11. Heat a bit of oil, sauté 3 stalks lemongrass and 1 piece of galangal. Add the blended spice paste.
12. Add 4 roasted candlenuts and ½ tbsp ground cumin.
13. Add 4 kaffir lime leaves and 2 bay leaves, then stir again.
14. Add the chicken and stir until evenly coated with the sautéed spices.
15. Cover the pan briefly to let the chicken release its juices.
16. Pour in 1 liter of coconut milk.
17. Add ½ kg boiled eggs into the pot.
18. Pour in the broth from the pressure cooker to help prevent the coconut milk from curdling.
19. Stir until well combined.
20. Add 5 tbsp tamarind water.
21. Season with 2 tsp salt, 1 tsp flavor enhancer, 1 tsp white pepper, and 2 tbsp sugar (or palm sugar to taste).
22. Stir to mix evenly.
23. Cover the pot and simmer over low heat, stirring occasionally, until the sauce reduces by half.
24. Once reduced, separate the solids (chicken and eggs) from the sauce.
25. Strain the curry sauce to remove any coarse spices.
26. Pour the strained sauce back into the bowl with the chicken and eggs.
27. Heat oil until very hot.
28. Fry raw shrimp crackers until they puff up. Drain well and repeat until all are done.
29. Serve with steamed rice, boiled cassava leaves, green sambal, shrimp crackers, and the curry.
30. Enjoy!

This free-range chicken curry is not only delicious but also healthy and easy to prepare for family gatherings or daily meals. It pairs perfectly with warm rice, crispy shrimp crackers, and refreshing green sambal. Combining traditional Indonesian spices with a modern cooking method like pressure-cooking, this recipe brings the authentic flavors of the archipelago to your dining table effortlessly.

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