Sambal Chicken Recipes

SAMBAL CHICKEN

Steps:

• Rinse and drain the cleaned chicken pieces thoroughly. Add to a bowl to marinate.
• Marinate the chicken: Add all the ingredients 'for Marinating the Chicken'. Rub well and set aside for a minimum time of 30 minutes to marinate. (Up to 3 hours if refrigerated).
• Rehydrate the dried chillies: Add the dried red chilies to a saucepan with water. Boil this for 10 minutes, then switch off the heat, cover and leave for 30 minutes to rehydrate. The dried chilies will 'plump' up and soften.
• Make the Sambal Paste: Add all the ingredients to make the Sambal paste to a small Grinder jar or blender. When you remove the dried rehydrated chilies from the saucepan, use your fingers to lift them out of the water. Do not squeeze them to remove water. Add to the grinder jar.
• Grind these ingredients, to a very smooth paste without adding water. The liquid from the rehydrated chilies s and the tomato is sufficient liquid.
• Frying the chicken: Heat half cup oil in a wide wok and fry the marinated chicken pieces on all sides till golden. It does not have to be fully cooked here. Remove the fried pieces from the oil.
• Now you can either remove all but 3 Tbsp of the oil, or use the remaining oil in the wok to saute onions. ( In the video, I use all the remaining oil. However, you can reduce the amount of oil and keep sprinkling water during the long cooking process, as I do when I don't have too many other things happening in the kitchen.)
• Add the chopped onions, whole spices (cardamom, cloves, cinnamon, star anise) and the ginger-garlic paste.
• Saute till the raw smell of the ginger and garlic is gone. Then add the half of a tomato, that has been chopped and saute till the tomato softens.
• Once the tomato is soft, add the prepared Sambal Paste. Give it a good stir. Rinse out the blender/ grinder with a small amount of water so as not to lose any of that paste.
• Now, cook this slow and low. Low-Medium heat for 20 minutes. Stir every 3-4 minutes. This is where the amount of oil plays well and prevents scorching of spices. If you used less oil, to begin with, keep sprinkling water so you don't get the burnt taste.
• After 20 minutes, the oil has separated and the sauce is nice and thick.
• Add the tomato ketchup and hot and sweet chilli sauce.
• Now return the fried chicken and stir well. Cook the pieces in the sauce briefly and then add the water (1/2 cup). Stir well and bring to a boil. Lower the heat, add the Lime leaves(torn) and cook for 10 more minutes. Add salt, only if needed.
• After 10 minutes, we see the thick gravy coating the chicken pieces.
• Serve with plain steamed rice or Nasi Minyak (ghee rice).

CHICKEN SAMBAL

Steps:

• For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
• Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
• For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
• Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
• Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
• Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
• Serve over the rice, garnished with lime wedges, scallions and cilantro.

SAMBAL CHICKEN

Steps:

• Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
• Heat oil in a pan; add mustard seeds and curry leaves.
• (brings out the flavour) Add chopped oions and fry till golden brown.
• Add spice paste and fry till fragrant.
• Add chilli paste and fry lightly.
• Add chopped tomato and curry powder and stir-fry for 2 minutes.
• Add chicken and stir-fry for 8 minutes.
• Cover pan and let mixture simmer till chicken is almost done.
• Add tamarind juice and simmer till chicken is fully cooked.
• Add coconut milk, lower heat and continue to stir till oil appears on the surface.
• Serve with hot fragrant rice.

FRAGRANT SPICED CHICKEN WITH BANANA SAMBAL

Steps:

• Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
• Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
• Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.