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Malaysian Sambal Ayam (Fragrant Chile Tomato Chicken)
by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)

Directions

Serves 3 to 4.

Rub chicken with � teaspoon of salt, turmeric, and chile powder, if using. Set aside for a minimum of 30 minutes. Brown chicken in a skillet with 1 tablespoon oil. Set aside.

Process Spice Paste ingredients to a smooth paste. Set aside.

Heat 1 tablespoon oil in a wok or skillet and fry cinnamon stick and star anise for � minute. Add 2 tablespoons of oil and Spice Paste and saut� for about 10 to 15 minutes, till sauce becomes fragrant, gradually adding remaining oil.

Add ground fennel seeds, tomatoes, tomato paste, sugar, and 1/2 cup of water and stir for about 5 minutes. Add chicken and saut� for 2 minutes, then add remaining water and salt and continue to stir till sauce becomes thick and fragrant, and chicken is cooked, about 10 to 15 minutes.�

Add lime juice and stir another minute. Garnish with spring onions or coriander leaves.

�

Ingredients
  • 1 pound chicken (breasts, drumsticks, or thighs), cut into 1 to 1�-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • Optional: � teaspoon chile powder
  • �1/4 cup cooking oil
  • 1-inch to 1�-inch cinnamon stick
  • 1 star anise
  • 1 teaspoon ground fennel seeds
  • � heaping cup (3 ounces) chopped tomatoes
  • 2 tablespoons tomato paste, or � cup tomato puree, or 6 tablespoons tomato sauce
  • 1 cup water
  • 1 teaspoon sugar
  • � teaspoon freshly squeezed or bottled lime juice

Spice Paste:

  • � cup diced shallots or onions
  • 1 heaping tablespoon sliced cloves garlic
  • 1 stalk lemongrass, sliced into � to �-inch pieces
  • 15 to 20 dried whole red chilies, steeped in hot water for 5 to 8 minutes, slit and deseeded; or about � cup cili boh; or 2 tablespoons bottled sambal oelek; or � to � teaspoon chile powder (depending on desired heat) with 1 teaspoon ground paprika for color
  • Optional: � to 1 teaspoon dried shrimp paste (belacan), toasted at 400�F for 15 minutes (see page xx)
  • � cup water
  • Garnish:
  • 1 to 2 tablespoons sliced spring onions or chopped coriander leaves (cilantro)
 

Featured Appetizer

Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)

Eat your greens the Malaysian way!

 

Featured Sauce

Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT

Serve with Malaysian Popia Udang (Shrimp Spring Rolls).