Sambal Chicken or Chicken Sambal – that’s what Che Mat Gebu asked but then it could be one or the other.. Or even both.. 🙂
I’m a avid follower of his blog, especially for his Malaysian recipes and I’ve made many of his recipes with great success. This is another adapted recipe of his..
- 750g chicken pcs, with skin and bone in
- 2½ cm ginger pc, peeled and finely minced
- 3 garlic cloves, peeled and finely minced
- 4-5 tbsp dried chilli paste (or chilli powder mixed with a little water),
- 2 pcs lemongrass, lightly bashed
- ¾ tbsp tamarind paste
- 1 large onion, peeled and cut in 6 wedges
- salt & sugar, to taste
- 2 cups water
- 1 large onion, peeled and chopped
- 6 shallots, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 2½ cm ginger pc, peeled and chopped
- 4 candlenuts, sliced
- 1 tsp dried shrimp paste (belacan)
- Marinate chicken with minced ginger and garlic for 30 mins. Put aside.
- Blend paste ingredients till a fine paste.
- Heat 3 tbsp vegetable or sunflower oil in a large pan or dutch oven. Fry lemongrass and paste ingredients on low heat, till fragrant, abt 10 mins.
- Add chilli paste and fry for abt 10 mins on low heat and stirring frequently till paste’s fragrant and oil’s surfaced. Stirring frequently prevents paste from burning and sticking to pot.
- Put in marinated chicken, stir to mix well. Continue to stir occasionally, till chicken’s browned and slightly cooked, abt 10 mins.
- Add water, let it simmer till sauce thickens, abt 30 mins.
- Then add tamarind paste, abt 1 tsp salt and 1 tsp sugar. Stir to mix evenly and let it cook till sambal’s a little dry.
- Add onion wedges and taste, if not salty enough, add salt, to taste. Let it cook a little bit. Taste test again and if ok, remove from heat.
- Serve with rice, bread or even noodles and other side dishes..
Tastes lovely; delish.. 🙂
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