Sukku is my newly found blogger buddy. His friendly trait has gotten us on the roll. And it's my great pleasure to publish this recipe by Sukku in AGP. Thanks, Sukku! :)
Main Dish: Chicken Sambal
A. For sambal paste
1. 25 nos. red chillies
2. 2 tomato
3. 1 medium size onion
4. 3 nos. of garlic
5. A little light soya sauce (1 tsp)
6. 1 tablespoon oil
7. Salt to taste
8. 1 teaspoon belachan granules(optional)
B. Main ingredients
1. 500 grammes chicken
2. 1 teaspoon tumeric powder
3. 2 large onions
4. 1 large capcicum
5. Bunch of corriander leaves
Steps = Making the sambal paste
Deseed the 25 nos of chillies and soak them for 30 minutes in boiling
water. Then squeeze out the water and add the rest of the ingredients in
A in a blender and blend for 3 to 4 minutes until it is a fine paste.
Preparing the chicken
Rub the tumeric on the chicken and set aside with salt to taste
Cooking process
Pour in cooking oil for deep frying. Deep fry the chicken over slow
flame till it browns and set this aside.
In a wok use the oil that was used for deep frying (add more if not
enough)and fry the sambal paste until it is fragrant. Then put in the deep
friend chicken along with the cubed onions. Salt to taste. Cook for 5
minutes and simmer on low flame until the oil floats. Garnish with
capcicum and corriander leaves.
This recipe is modified and it is simple because it is difficult to
find most of the ingredients in Hyderabad and belacan is optional too.
According to Sukku, this dish is dangerously spicy! He was sweating profusely while eating this dish. For those who enjoy spicy food like me I do, you can try this recipe at home. Enjoy! :)
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