Chicken Samla (Cambodian Chicken Curry) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of the most popular dishes in Cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of Southeast Asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce. Ingredients:
1/2 cup thinly sliced peeled fresh ginger |
1/4 cup chopped peeled fresh lemongrass |
1 1/2 tablespoons shrimp sauce (such as lee kum kee) or shrimp paste |
1 tablespoon rice wine vinegar |
1 teaspoon grated lime rind |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper |
1/2 teaspoon ground turmeric |
5 garlic cloves, halved |
2 large shallots, peeled and quartered |
cooking spray |
6 (4-ounce) chicken drumsticks, skinned |
6 (4-ounce) chicken thighs, skinned |
1 cup fat-free, less-sodium chicken broth |
3/4 cup light coconut milk |
1 teaspoon sugar |
1 tablespoon fresh lime juice |
lime wedges (optional) |
Directions:
1. Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
3. Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.
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