Sambalchicken Recipes

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.

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.

Steps:

• Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

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.

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.