Sambal roasted chicken is a Malaysian dish and the cooking is quite different from the local charcoal roasted chicken we know (lechon manok). It is more of a baked chicken and it is half cooked first in coconut milk with spices then it is roasted in an oven until cooked.
To cook sambal roast chicken; Pound all the paste ingredients together in mortar and pestle except oil to obtain a fine paste. Heat oil in a pan. Add the spice paste and stir-fry for 10 minutes until fragrant. Add coconut milk. lime leaves, lemongrass, ginger, salt and sugar. Stir well. Add chicken and cook for 25 minutes over low heat; turn chicken a few times until chicken is half cooked. Transfer chicken to a roasting pan and pour sauce all over chicken. Preheat oven to 300 °F. Roast chicken for 15 minutes or until browned. To see the complete recipe, continue reading.
How to Cook Sambal Roasted Chicken
Ingredients
For the spice paste:
- 6 pcs shallots
- 1 1/2 inch ginger slice into strips
- 3 cloves garlic crushed
- 8 pcs dried red chili seeded and soaked
- 2 Tbsp. ground coriander
- 1 Tbsp. cumin
- 3 Tbsp. oil
For the chicken:
- 1 1/2 cup coconut milk
- 4 kaffir lime leaves
- 2 stalks lemongrass
- 1 chicken cut into halves
- 4 slices ginger
- 1 1/2 tsp. salt
- 1 Tbsp. Muscovado sugar
Instructions
How to cook Sambal Roast Chicken:
- Pound all the paste ingredients together in mortar and pestle except oil to obtain a fine paste.
- Heat oil in a pan. Add the spice paste and stir-fry for 10 minutes until fragrant.
- Add coconut milk. lime leaves, lemongrass, ginger, salt and sugar. Stir well.
- Add chicken and cook for 25 minutes over low heat; turn chicken a few times until chicken is half cooked.
- Transfer chicken to a roasting pan and pour sauce all over chicken.
- Preheat oven to 300 °F. Roast chicken for 15 minutes or until browned.
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