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)


  1. 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.
  2. Heat 3 tbsp sunflower or flavourless oil in a large pan or deep wok on medium heat.
  3. Add in sliced onions and fry till translucent, ±8-10 mins.
  4. Add in chicken pieces and paste ingredients; stirring to mix occasionally with onions for ±5 mins, till chicken is partly cooked.
  5. Pour in water with tomato paste; stir to mix well and let it simmer for ±10 mins.
  6. Then put in sweet potatoes and tomatoes; making sure they are submerged in sauce and let it all simmer slowly for another 10 mins.
  7. Stir in ketjap manis and salt, to taste. Simmer for ±5 mins.
  8. 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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