Malaysian Sambal Chicken
In its purest form, sambal sauce is ground chilies and salt. From that base, other ingredients have been added to make a wide array of dishes.
INGREDIENTS | SERVES 4
4 dried hot chilies
½ teaspoon kosher salt
1 slice fresh ginger
1 piece lemongrass, white part
3 tablespoons olive oil
4 chicken breast halves, sliced crosswise
1 medium onion, diced
2 garlic cloves, minced
3 plum tomatoes, diced
½ teaspoon turmeric
1 cup coconut milk
½ teaspoon cardamom
⅓ cup minced cilantro
Salt to taste
Remove stems from chilies; place in small bowl. Add water to cover; soak ½ hour. Drain water; reserve 1 teaspoon. Place soaking water, chilies, salt, ginger, and lemongrass in food processor; pulse to grind.
In a heavy skillet, heat 2 tablespoons oil over high heat. Working in batches, sear chicken pieces; remove platter. Add remaining oil and chili mixture; Sauté, stirring constantly, 1–2 minutes.
Add onion, garlic, and tomatoes; continue cooking and stirring 3 minutes.
Reduce heat to medium; add turmeric and coconut milk. Stir well; return chicken to pot. Add cardamom. Simmer 10–15 minutes.
Add cilantro and salt. Serve with steamed rice.
