Chicken Sambal - A spicy Malaysian Chicken dish flavoured with lemongrass and fresh ginger. (Serves 4)
Ingredients:
8 Shallots, Peeled
4 Cloves Garlic, peeled
2 Fresh Lemongrass Stalks (white part only), chopped
3 - 5 Red Chiles
1 Teaspoon dried ground turmeric
2 Tablespoons Fresh Ginger thumb size
4 Kaffir Lime Leaves thinly chopped
6 Tablespoons Vegetable Oil (plus more if needed)
2 Tablespoons Tamarind Paste
3 Teaspoons Brown Sugar
1 Tablespoon Thai Fish Sauce
3 Teaspoons Light Soy Sauce
400g Diced Chicken Tighe / Chicken Fillet
100 g Green Beans- Chopped
200ml Cup Water (plus more if needed)
Lime Wedges, Fresh Coriander or julienned Kaffir Lime Leaves as a garnish
Coconut Rice (Nasi Lemak)
450g Basmati Rice
400ml Coconut Milk
600ml Chicken Stock
2 Pandanus leaves (screwpine optional )
Thumb of Ginger (crushed)
Salt
Method:
Add the shallots, garlic, ginger, turmeric, lemongrass, chilies and 2 Kaffir limes leaves to a blender or food processor with 2 tablespoons of vegetable oil. Blend until smooth. Add additional oil in small amounts if the ingredients are not blending well.
Heat 2 tablespoons of vegetable oil to a pan or wok over medium heat. Add the paste and sauté for about 5-7 minutes until it becomes aromatic. Do not burn as the paste may become bitter.
Squeeze the remaining 2 Kaffir lime leaves in your palm to release the flavour and add to the dish.
Add the tamarind paste, sugar, fish sauce, soy sauce and the beans. Add enough water or stock to create a rich sauce, starting with 100ml and adding more if needed. The sauce should be the consistency of a thick ketchup.
Add the chicken and coat thoroughly with the paste
Allow the dish to continue to simmer for 3 -5 minutes until the chicken are well coated.
Serve with rice on the side, and garnish with lime wedges, fresh coriander and julienned Kaffir lime leaves (optional).
Cooking the rice: add all ingredients into saucepan and bring it to boil then reduced lowest heat with lid on until rice is cook. (20-25 minutes)
