Chicken with Sambal Hijau
2 tbsp Sambal Hijau
Salt to taste
1 small onion diced finely
750g chicken breasts and/or thighs, boned
1 tablespoon sunflower oil
about 200ml coconut milk
Cut the chicken pieces into bite size chunks, put them in a bowl and coat them with the sambal hijau. Cover and leave to marinate for a minimum of 30 minutes (2 to 3 hours if you have the time).
Heat the oil in a large, preferably non-stick frying pan on a low to medium heat. Add the onion and saute for 5-8 minutes until translucent. Turn the heat to medium and add the diced chicken, turning them over to brown all sides. Pour over the coconut milk, let it simmer for 10-15 minutes so that it thickens slightly to form a sauce for the chicken. Season to taste and then serve with basmati or jasmine rice.
- Add a fresh green chilli (birds eye) sliced up if you like it hotter.
- A sprinkle of freshly chopped coriander before serving will aid presentation and flavour