Mum’s Sambal Chicken

Name: Mum’s Sambal Chicken (Sambal Goreng Ayam Emak)
Cuisine: Malaysian
Ingredients: Salt 1 tsp; Cumin seeds 1 Tbsp; Tamarind juice 4 Tbsp, made from 1 Tbsp tamarind pulp mixed with 4 Tbsp water and strained; Turmeric powder 1 Tbsp; Ginger 1-cm (½-in) knob, peeled; Chicken 1, about 1.5 kg (3 lb, 4½ oz), cut into 12 pieces; Garlic 4 cloves, peeled; Shallots 8, peeled; Dried chillies 20, seeded, soaked in water and drained; Coriander seeds 1½ Tbsp; Salt to taste; Sugar to taste; Tomatoes 2, quartered; Fennel seeds 1 Tbsp; Water 4 Tbsp; Curry leaves 3 sprigs; Potatoes 3, peeled, cut into wedges and deep-fried; Cooking oil for deep-frying

Sambal Goreng Ayam Emak

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken 1, about 1.5 kg (3 lb, 4½ oz), cut

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Remove and set aside.
Rub chicken with turmeric and salt.
Heat oil in a wok and deep-fry chicken until just cooked. Do not let it become crisp. Drain.
Reserve 3 Tbsp oi