SAMBAL CHICKEN
Make and share this Sambal Chicken recipe from Food.com.
Provided by KitchenManiac
Categories Curries
Time 40m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
- Heat oil in a pan; add mustard seeds and curry leaves.
- (brings out the flavour) Add chopped oions and fry till golden brown.
- Add spice paste and fry till fragrant.
- Add chilli paste and fry lightly.
- Add chopped tomato and curry powder and stir-fry for 2 minutes.
- Add chicken and stir-fry for 8 minutes.
- Cover pan and let mixture simmer till chicken is almost done.
- Add tamarind juice and simmer till chicken is fully cooked.
- Add coconut milk, lower heat and continue to stir till oil appears on the surface.
- Serve with hot fragrant rice.
Nutrition Facts : Calories 512.9, Fat 40.8, SaturatedFat 11.1, Cholesterol 68, Sodium 427.1, Carbohydrate 18.7, Fiber 1.5, Sugar 2.8, Protein 20.2
CHICKEN SAMBAL
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
- Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
- For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
- Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
- Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
- Serve over the rice, garnished with lime wedges, scallions and cilantro.
SAMBAL CHICKEN SKEWERS
If you enjoy a spicy Thai chicken dish, You're gonna like this one. Passed on to me from a friend who is not very computer savy, but an excellent cook.
Provided by WokRokr
Categories Poultry
Time 30m
Yield 5-6 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix brown sugar, rice vinegar,chile paste, fish sauce, Sriracha, and ginger.
- Marinate chicken for 6-8 hours in plastic bag.
- Thread chicken onto metal or soaked wooden skewers.
- Take reserved marinade and bring to boil to use as a basting sauce.
- Grill chicken 15 minutes, turning and basting occassionally.
SAMBAL CHICKEN SKEWERS
Provided by Alison Roman
Categories Chicken Poultry Low Fat Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
- Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
- Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
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