204 - Malaysian Sambal Chicken

Malaysian Sambal Chicken 01.jpg
Malaysian Sambal Chicken 02.jpg
Malaysian Sambal Chicken 01.jpg
Malaysian Sambal Chicken 02.jpg

204 - Malaysian Sambal Chicken

50.00
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Malaysian Sambal Chicken

·         4 dried Thai (bird) chilies

·         ½ tsp. kosher salt

·         1 slice of peeled fresh ginger

·         1 ½ inch piece of lemongrass, white part only

·         3 TBSP olive oil

·         4 chicken breasts, halved crosswise

·         1 medium onion, diced

·         2 cloves garlic, minced

·         3 plum tomatoes, diced

·         ½ tsp. turmeric

·         1 cup coconut milk

·         ½ tsp. cardamom

·         13 cup fresh cilantro, minced

·         Salt to taste

Remove stems from the peppers. Place in a small bowl with water to cover; soak for a half hour. Drain the chilies, reserving one teaspoon of the soaking water. Place reserved water, chilies, salt, ginger and lemongrass in a food processor. Pulse to grind. In a heavy, well-seasoned (or nonstick) skillet, heat two tablespoons of oil over high heat. Working in batches, sear the chicken pieces on each side and remove to a platter. 

Add remaining oil and the chili mixture. Sauté, stirring constantly, for one to two minutes. Add onion, garlic and tomatoes to the skillet. Continue cooking and stirring for three minutes. 

Reduce the heat to medium. Add turmeric and coconut milk. Stir well. Return chicken to the skillet. Add cardamom and simmer 10 to 15 minutes. Add cilantro and salt to taste. Serve over steamed rice.