Ingredients for Sambal Chicken
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon mustard seeds
- Curry Leaf
- Onion
- Tomatoes
- 5 shallots, pounded
- 2 inches ginger, pounded
- Anise Seed
- 4 cloves garlic, pounded
- 1 teaspoon black peppercorns, pounded
- Chili Paste
- 1 tablespoon curry powder
- Salt
- Tamarind Pulp
- 1 can (13.5 oz) coconut milk
- Vegetable Oil
- Red Chile
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How to Make Sambal Chicken
- Pound 5 shallots, 2 inches ginger, 2 star anise, 4 cloves garlic, and 1 tsp black peppercorns into a smooth spice paste. Set aside.
- Heat 2 tbsp oil in a wok or large pan over medium heat.
- Add 1 tsp mustard seeds and 10 curry leaves. Fry until seeds pop (about 30 seconds).
- Add 1 medium onion, chopped, and fry until golden brown (about 5 minutes).
- Add the spice paste and fry until fragrant (about 2 minutes).
- Add 2 tbsp sambal oelek (or to taste) and fry lightly for 1 minute.
- Add 1 medium tomato, chopped, and 1 tbsp curry powder. Stir-fry for 2 minutes.
- Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces. Stir-fry for 8 minutes.
- Cover the pan, reduce heat to low, and simmer until the chicken is almost cooked through (about 10 minutes).
- Add 2 tbsp tamarind juice and simmer until the chicken is fully cooked (about 5 minutes).
- Stir in 1 can (13.5 oz) coconut milk. Reduce heat to low, and continue to stir until the oil separates from the sauce (about 3 minutes).
- Serve hot with fragrant rice. Garnish with extra curry leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
55g
Carbs
6g
