Mum's Chicken Sambal

Ingredients:
12 chicken pieces&
1 Tbsp ground turmeric
1 tsp salt
cooking oil for deep frying
3 sprigs of curry leaves
tamarind pulp/block
4 Tbsp water
3 potatoes
2 Tomatoes and cut into quaters
Salt to taste
Sugar to taste

Spice Paste
20 dried chillies, seeded, soaked in water and drained
1.5 Tbsp of coriander seeds
1 Tbsp fennel seeds
Tbsp cumin seeds
1cm knob of ginger, peeled
4 garlic cloves peeled
8 shallots (small onions) peeled.

Method:
Chefs tip: Timing is the essence to the success of this dish. Set out all you ingedients and

prepare in advance. Get your pots and pans ready so that you can easily follow the recipe in

order.

1. In preparation for making the Spice Paste, firstly take the 20 chillies, seed them and

place in a bowl of water to hydrate. Peel the 8 shallots (small oinions) and the 4 garlic

cloves. Take a piece of fresh ginger, peel and cut into a 1 cm chunk/knob.

2. Place in a bowl the tumeric with the salt and mix together. Once mixed, rub the mixture

into the chicken pieces and set aside in the bowl to marinate.

3. To make the tamarinen juice, break off 1 Tbsp from the tamarine pulp/block, place in a

bowl and add 4 Tbsp of cold water and mix together. Set aside.

4. Heat up the cooking Oil to cooking temperature. Whist this is happening, take the

Potatoes, peel and cut into wedges. Once the oil is up to temperature carefully place the

potatoe wedges into the oil and deep fry until cooked through. Once cooked remove with care

from oil and set aside on some kitchen towel to take off excess oil.

5. With the oil still at cooking temperature, remove the chicken from the bowl where it has

been marinating in the turmeric and salt mix and add to the coooking oil and deep fry. When

the chicken pieces are cooked through, remove from the cooking oil and set aside on a side

dish on some kitch towel to take off excess oil. DO NOT allow the chicken to become crispy.

Remove the oil from the heat to safety.

6. To make the Spice Paste, remove the chillies from the water, add together with the

Coriander,fennel, cumin, ginger, shallots and garlic cloves, place into a blender and blend

to a paste.

7. Add 3 Tbsp of oil into a new deep pan or wok. Place on a moderate to high heat getting

the oil up to cooking temperature. Once the oil is up to temperature, add in the spice paste

together with the curry leaves, keep stirring mixing all the ingredients together and saute

until fragrant. Add in the tamraind juice and water, quickly mix whilst adding in the fried

chicken, cook until the gravy thickens. Then add in the potatoes and tomatos.

Season with salt and sugar to taste stirring for two minutes, then serve.

Sumber resepi dari ; mychefwan dot com