Malaysian Chicken Sambal

During a recent visit to Singapore, I was able to meet up with Teun, an old friend from Belgium who lives in Kuala Lumpur, Malaysia.  We ate a delicious chicken Sambal - Malaysian chicken curry - in Singapore's Chinatown.  We also found wonderful pots in a kitchen supply store, with a round bottom and curved sides, that allows easy stirring for mixing stews.  Teun gave me some nice curry pastes from Malaysia, and one was a Sambal. Sambal is a Malaysian red curry paste made typically from ground chili, ginger, garlic and lemongrass with aromatic spices such as cumin, turmeric, coriander and fennel.  It is used to flavor meat, fish or vegetarian curries, often mixed with coconut milk.  So upon my return, I fired up my new pot and worked up this chicken Sambal.

2 lb chicken breast, cut into 1-inch pieces
1 onion, sliced
1 carrot sliced
1/2 lb green beans, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
2 waxy potatoes, peeled and cut into Piet-sized chunks
1 15-oz can coconut milk
4 Tbsp Malaysian Sambal paste

Heat a glug of canola oil in a 4-quart pot and sauté the onion, carrot and green beans for 10 minutes.  Add the garlic and cook another 2-3 minutes. Add the coconut milk and the Sambal paste, stirring to mix well.  Stir in the chicken and potatoes and bring to a boil.

Stir, reduce heat to a simmer.  Cook covered for about 30 minutes, stirring several times.  Serve with rice and lime slices.  Serves 6.

 Singapore Marina skyline.