It’s time for another curry – can’t do without some sort of curry at least once a month. Tomato Chicken Sambal is a dry curry; a little bit sweet salty and spicy sort of easy to make dry curry. 🙂
- 1 kg chicken (thighs, wings with bones-in or 750g chicken thigh fillet)
- 2 large onions, peeled, halved and finely sliced
- 1 large sweet potato, peeled, cut into big chunks
- 3 tomatoes, de-skinned, seeds removed, quartered
- 2 tbsp tomato paste
- 3 tbsp sunflower or flavourless oil
- 200 ml water
- 1 tbsp ketjap manis (sweet soy sauce)
- salt, to taste (abt 1 tbsp)
Ingredients to be ground into paste:
- 1 large onion, peeled and roughly chopped
- 3 cloves garlic, peeled
- 15-18 dried chillies, to be rehydrated in hot water for 30 mins, drained
- 1 tbsp sunflower or flavourless oil
- 1 tsp shrimp paste (belacan)
- Cut or chop chicken into large pieces or use ready-cut chicken thighs or drumsticks or wings (separated into drummettes and midwings) or cut chicken thigh fillet into large chunks.
- Heat 3 tbsp sunflower or flavourless oil in a large pan or deep wok on medium heat.
- Add in sliced onions and fry till translucent, ±8-10 mins.
- Add in chicken pieces and paste ingredients; stirring to mix occasionally with onions for ±5 mins, till chicken is partly cooked.
- Pour in water with tomato paste; stir to mix well and let it simmer for ±10 mins.
- Then put in sweet potatoes and tomatoes; making sure they are submerged in sauce and let it all simmer slowly for another 10 mins.
- Stir in ketjap manis and salt, to taste. Simmer for ±5 mins.
- Serve with rice (or, like us, with roti paratha) and vegetables.
We had it with roti paratha (or roti canai in Malaysia), egg and spinach. 🙂
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