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  • Honey Chicken Sambal

    1 vote
    Honey Chicken Sambal
    Servings: 4
    by Padma Priya Manikam
    62 recipes
    >
    This is a sweet chicken sambal dish that goes well with tomato rice which is quite commonly eaten in Malaysian homes mainly during functions. Sambal means a paste that is made of soaked dried red chili that is blended with some garlic, water and oil. This paste can be stored in the fridge and be used in most Malaysian cooking (see my earlier recipes that includes this paste).

    Ingredients

    • 16 cut chicken pieces
    • 2 onions - roundly cut (like for onion rings)
    • 2 cloves of garlic - chopped
    • 2 tbsp of chili paste
    • 400ml water
    • Honey (according to taste)
    • 2 tbsp yogurt (beaten/whisked- to avoid curdling)
    • Salt to taste
    • Cooking oil
    • Marinade:
    • 1 tbsp ginger & garlic paste
    • 1 tsp turmeric powder
    • 1tsp chili powder
    • 1tsp cumin powder
    • Salt

    Directions

    1. Marinade the chicken and set aside (may do it overnight).
    2. Dilute the chili paste with the 400ml of water.
    3. Fry the marinaded chicken till light gold (do not overfry) and keep aside.
    4. In the same oil, fry the onion till light golden in colour and keep aside.
    5. Fry the garlic and add the diluted chili paste mixture till you see bubbles.
    6. Then add back the chicken and onions and let it continue to simmer for 10 minutes or so.
    7. Add honey as per your taste (how sweet you like) and the beaten yogurt.
    8. Let it simmer and add salt to taste and continue to cook till how much gravy you want.
    9. Serve hot with tomato rice.

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