Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 600 grams of chicken thighs by cutting them into 2-inch pieces and marinate them with 1/2 teaspoon of salt and 1 teaspoon of turmeric powder for at least 15 minutes.

2. 2

   Blend 4 large shallots, 5 cloves of garlic, 5-7 fresh red chilies, a 1-inch piece of galangal, and 1 stalk of lemongrass with 2 tablespoons of water into a smooth spice paste.

3. 3

   Heat 3 tablespoons of cooking oil in a wok or large pan over medium heat, then add the blended spice paste and 1 finely chopped whole preserved lemon, sautéing the mixture for 10-12 minutes until fragrant and the oil separates.

4. 4

   Add the marinated chicken pieces to the wok and stir well to coat them with the spice paste, cooking for 5-7 minutes until the chicken starts to brown lightly.

5. 5

   Pour in 1/2 cup of water and 1 tablespoon of tamarind paste dissolved in 2 tablespoons of hot water, then add 1 tablespoon of grated palm sugar and 2 torn kaffir lime leaves if desired, bringing the mixture to a simmer.

6. 6

   Continue to cook the sambal for 15-20 minutes on medium-low heat, stirring occasionally, until the chicken is tender and the sauce has thickened to your desired consistency.

7. 7

   Taste the Sambal Ayam Limau Peram and adjust seasoning with additional salt or palm sugar if necessary before serving immediately with steamed rice.