One of my favorite pies is this one! It would be a wonderful addition to a holiday feast or a picnic in the summer.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 5 cloves garlic, peeled, divided
- 3 shallots, divided
- 1 ½ inch piece fresh ginger root, peeled and chopped
- 1 ½ inch piece galangal, thinly sliced
- ½ teaspoon ground coriander
- 2 teaspoons salt, divided
- 4 chicken thighs
- 1 ¼ cups water
- 2 salam leaves (substitute with curry leaves)
- 3 teaspoons oil, divided, or as needed
- ½ tomato
- 11 fresh red chile pepper, finely chopped
- 4 tablespoons key lime juice, or to taste
- 1 teaspoon shrimp paste
- ½ teaspoon white sugar
- 1 bunch lemon basil (kemangi)
Instructions
- Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
- Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
- Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it’s golden brown, 5 to 10 minutes.
- For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
- Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.
Nutrition Facts
| Calories | 558 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 6 g |
| Protein | 39 g |
| Saturated Fat | 6 g |
| Sodium | 2459 mg |
| Sugars | 18 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Salam, thank you for sharing such delicious recipes. It has a really unique combination and taste.
I just wanted to say how I love your combination of ingredients used.