Name: Sambal Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 serving(s)
Ingredients: 1 chicken, chopped into bite size; 1 teaspoon mustard seeds; 1 stalk curry leaf; 1 large onion, chopped; 1 big tomatoes, chopped; 15 shallots; 2 cm ginger; 1 teaspoon anise seed; 12 cloves garlic; 2 peppercorns; 1 tablespoon chili paste, made from dried chillies soaked and then ground; 1 tablespoon curry powder (chicken masala); 3/4 teaspoon salt; 1 tablespoon tamarind pulp, mixed with and water and squeezing the juice; 1/2 cup coconut milk; 1/2 cup vegetable oil; red chile (garnish)

6

Recipe by KitchenManiac

6

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

A local Singapore favourite. Very simple to prepare but mouth watering good.

Ready In:: 40mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

1 chicken, chopped into bite size
1 teaspoon mustard seeds
1 stalk curry leaf
1 large onion, chopped
1 big tomatoes, chopped
15 shallots
2 cm ginger
1 teaspoon anise seed
12 cloves garlic
2 peppercorns
1 tablespoon chili paste, made from dried chillies soaked and then ground
1 tablespoon curry powder (chicken masala)
³⁄₄ teaspoon salt
Tamarind Juice
1 tablespoon tamarind pulp, mixed with and water and squeezing the juice
¹⁄₂ cup coconut milk
¹⁄₂ cup vegetable oil
red chile (garnish)

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@KitchenManiac

Contributor

@KitchenManiac

Contributor

"A local Singapore favourite. Very simple to prepare but mouth watering good."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by currybunny

6/16/2008

So easy and so good! I love making my own spice pastes and this was particularly good. Served with roti and rice. The flavour really improved when we had leftovers - I'd highly recommend making a day in advance if you can! Thanks for posting your excellent recipe!

Reply
review by Fairy Nuff

9/23/2004

I loved making this dish, yummmmm it was so good. The house smelled wonderful while it was cooking. My 12 year old DS has decided that this is now his favourite curry - and he is such a curry-lover.I bought the tamarind and aniseed especially for the recipe as they were the only two ingredients I didn't already have. I'm glad I now have them on hand for the next time I make this. I made the recipe exactly as written and will definitely make it often. I served it with hot jasmine rice and pappadams. Thanks KitchenManiac.

Reply
review by tara portee

9/20/2004

The flavors were intense and complex, quite delightful. The only part I did not understand is why it called for so much oil. I don't think it was necessary; perhaps that is an authentic preparation. My husband was not overly enthused, so if you have an unadventursome eater, you might not want to try this.

Reply
review by HappyBunny

9/15/2004

I wish I could give this 10 stars because it was absolutely delicious. I didn't have shallots so had to leave them out of the spice paste but I don't think this affected the flavour too much. Also didn't use 12 garlic cloves as DH has to see patients tomorrow!!

Reply
review by sugarpea

8/15/2004

Gets 10 stars from the family's curry lover. Didn't have curry leaves or tamarind and used bottled chile paste. It all worked anyway. Made it with chicken breast and served it with jasmine rice. Thanks, KitchenManiac.

Reply