Skip to main content

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.


Chitra said…
iam the first one to comment.But iam a looks good, colorful..nice blog makeover:)

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style
Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all.....

Ingredients For The Paste:
Serving Size: about 10
20 dried red chillies-soaked in hot water for 30 minutes
1/2 cup chopped shallots
2tbsp ginger garlic paste
1/2 cup chopped tomatoes
2tbsp tomato paste
1tsp sugar
1tbsp lime juice
salt to taste
2tbsp chili oil

Saute all the ingredients in the ch…

Ikan Bilis Sambal( Nethili Karuvadu Sambal)

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style
We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg-The secret to good stir frying is not to put too much in the wok at the one time, if you do, the v…