Santhi Muniandy-Deisch’s Chicken Sambal Recipe

A spicy, slightly sweet, and tangy chicken dish popular in Singapore and Malaysia.

Ingredients

2 pounds boneless chicken thighs ( cubed in bite-size pieces)

2 medium size potatoes (Idaho/gold peeled and cubed bite size)

2 teaspoon turmeric

1 teaspoon Kashmir chili powder (or any variety)

2 Roma or vine tomatoes

2 medium/large shallots

1/2 inch fresh ginger

4 cloves garlic

1/2 inch belacan ( or can be replaced with 2 teaspoon fish sauce)

2 fresh red jalapeños

3 dried red peppers

1 red onion (diced)

1 tablespoon tomato paste

1 Pandan leaf (optional)

Salt to taste

1/2 cup Canola/vegetable oil

Tools

Food processor

Medium Deep skillet/pot

Cutting board

Knife

Peeler

Ladles

Slotted turner

Bowl for the chicken to marinate in

Bowl for the sambal dish

4 plates (This is served with the roti jala)

Instructions

Step 1: In a bowl, marinate chicken, and potatoes with turmeric and chili powder. Set aside.

Step 2: To make the sambal sauce, heat a pan, and toast shallots, garlic, ginger, red jalapeños, red dried peppers, belacan, and tomatoes. Toast until onions and tomatoes are slightly charred. Then blend in a food processor. Set aside.

Step 3: using the same pan, heat oil. Semi-fry chicken and potatoes until slightly brown. Don’t overcrowd the pan. Fry in two batches if necessary.

Step 4: in the same pan, leave about 4 tablespoons of oil. Sautee red onions. Add tomato paste. Fry paste with onions for 2 minutes or so. Add the sambal sauce. Mix well. Add pandan leaf (optional). Add chicken and potatoes. Stir well until the sauce is well-coated. You have the option to leave it dry, stir it for about 10 minutes, and salt to taste. The other option, add broth or water to make it more sauce. Let it simmer for 20 to 25 minutes until ready to serve. Great with rice or roti!

Featured in season 2, episode 1 of the Great Minnesota Recipe.