Chicken Sambal

Chicken Sambal

Sourse: Wikipedia
Sambal is a condiment popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands through Indonesian influence, and in Suriname. It is typically made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in many countries


For the Sambal Paste:
1 chopped onions
2 chopped tomatoes
1 red bell pepper
10 dried chillies (soaked in hot water for 1hr)
2tbsp crushed chillie flasks
5 garlic cloves
A small ginger
1tsp sugar
1tbsp tomato paste
1tsp shrimp paste (optional)
1tsp grounded anchovy (fry dried anchovy in 2tbsp oil and grind it)
3tbsp lime juice

Coat a frying pan with 2tbsp oil and roast all the above mention ingredient and grind to a smooth paste once cooled-keep aside.

Marinate for the Chicken:
1 whole chopped chicken
1tbsp chillie powder
1tsp garam masala
1tsp salt
½ tsp turmeric powder
2tbsp curd
1tbsp lime juice

Marinate the chicken cube with all the ingredients in large bowl for 1 hour or so.

1 cup finely chopped onions
1 cup finely chopped tomatoes
1tsp mustard seeds
1tbsp chilli flakes

Preparation Method:
In another wok add 3tbsp oil and add mustard seeds. Once the seed starts to crack add the chopped onions and tomatoes. Sauté them till they become tender and pour the sambal paste and bring to a boil. Once the paste starts to boil add the marinated chicken pieces and cover with lid. Let the cook well in the paste for about 10 minutes or until the oil starts to separate. Remove the lid and adjust the level of salt and serve hot with steaming white rice.


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