Learn how to make Grandma’s chicken Sambal with Natasya Shan, a self taught chef that aced the MasterChef Australia.
Recipe and photo courtesy of Natasya Shan.
- For the sambal paste:
- 8 finger length red chillies (or more if you want it spicy)
- 1/4tsp turmeric
- 1cm ginger (approx 15g, skin removed)
- 6 cloves garlic (approx 25g)
- 3 onions (approx 250g, roughly sliced)
- 3tbsp vegetable oil
- 1 medium onion (diced)
- Other ingredients:
- 1kg chicken (skin removed (you can use breast or whole chicken, whichever you prefer))
- 1 stalk lemongrass (bottom third only – smashed with the back of a knife)
- 3kaffir lime leaves
- 1/4tsp chicken stock powder
- 1/4tsp sugar
- salt (to taste)
- freshly squeezed lime juice (to taste)
- coriander leaves and thinly sliced red chilli (to garnish)
- Make the sambal by blending all the listed ingredients together to a paste – either in a mortar and pestle, or in a blender.
- Heat vegetable oil in a saucepan over medium heat and saute the onions until they are lightly browned around the edges.
- Add the blended sambal paste and cook until it is aromatic and the mixture has thickened slightly. Make sure to stir so that it doesn’t catch on the bottom of the pan.
- Add the chicken and lemongrass to the pan, and stir through so that the curry paste covers all the meat. Cover and cook on medium heat for 10 minutes. If the mixture is catching on the bottom, add 2 tbsp water to thin it out.
- Uncover the pan, then add kaffir lime leaves, chicken stock powder, sugar and salt to taste. Cook without covering over medium heat for 5 minutes, or until the sambal has reduced to a thick curry paste.
- Add lime juice, make sure to taste for balance and check for seasoning. Serve topped with some coriander leaves and thinly sliced red chilli.