Nyonya Sambal Ayam / Chinese Malaysian Spicy Chicken

                    Nyonya Chicken Sambal (Chinese Malaysian Spicy Chicken)

Ingredients

1.3kg drumsticks or whole chicken
400g ripe tomatoes
260g fresh red chillies
350g shallots
40g lengkuas / galangal
20g fresh turmeric
4 stalks serai / lemon grass bulbous stalks
40g belachan / shrimp paste (opt)
2 tbsp tamarind pulp or lime juice
2 cups water
3 tbsp coconut or peanut oil
Salt to taste


Preparation

• Skin, wash and cut chicken into pieces.  If using drumsticks, leave whole.
• Quarter the tomatoes.
• Peel and slice shallots, galangal and turmeric into small pieces.  Slice chillies and blend together in food processor or blender with a little water until fine.
• Remove the dried outer layer of the lemongrass stalks, slice 12cm from the bulbous ends and crush them with flat part of cleaver or rolling pin.
• Extract the juice from tamarind pulp with half of the water and repeat with remaining half.

How to cook

1. Heat a stainless steel wok or curry pot and drizzle oil over the bottom part. Gently pour in blended mix and add the lemongrass and shrimp paste.  Stir fry until a little oil separates and fragrant.
2. Add chicken and continue to stir fry for a few minutes.
3. Stir in tomatoes, tamarind juice and bring to boil.
4. Lower heat and simmer until chicken is cooked and sauce thickened.
5. Season with salt and remove the lemongrass.

** Serve with rice or bread.



                                                                       ~ Kim ~