This dish takes a bit more effort. First, you would marinate the chicken pieces with salt, pepper and turmeric powder. Wait for about 30 mins, then fry in cooking oil till the chicken pieces are brown. Set it aside.
While the chicken is frying (keep an eye on it), prepare the paste which is made up of lemongrass, ginger, garlic and shallots. Blend everything together in blender. I normally leave the galangal out of the blender and just use slices of it.
Fry the paste in oil until it is fragrant. Add chicken and water, some salt, sugar and and sambal chilli sauce. The nasi lemak kind of chilli sauce works best for me. Boil until the liquid thickens and you’re done.

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Chan’s sambal chicken 😝 #homecooking #homecooked #saturdaynight #sgfoodlover #sgfoodlovers #sgfoodiary #sgfoodstagram #chicken #sambal #dinnerideas

A post shared by Chan Joon Yee (@ravenous_writer) on Sep 19, 2020 at 3:35am PDT