Coconut Sambal Chicken with Rice
Sri Lankan coconut sambal is a savory and spicy condiment made mainly from freshly grated coconut, shallots or red onion and fresh or dried chiles. For convenience, this version uses unsweetened shredded coconut instead of fresh, since it’s more accessible and easier to work with. The sambal can be customized to suit varying heat levels; use three chiles for a spicy sambal, or five for even more heat. It’s typically served on the side as an accompaniment to meals, and commonly sprinkled over rice and curries. In this recipe, bright sambal complements lean chicken breast, which benefits from rich, nutty coconut milk. The sambal keeps for about a week in the fridge and is terrific on roasted fish and pork chops, as well as on sautéed spinach or broccoli.
Ingredients
- 3 to 5dried chiles de árbol, stemmed and seeded
- 3ounces cherry or grape tomatoes, halved (about ½ cup)
- 1cup unsweetened shredded coconut
- 1 1/3cups finely chopped shallots
- 1/2cup unsweetened coconut milk, stirred
- 2tablespoons lime juice, plus lime wedges for serving
- 1teaspoon granulated sugar
- Kosher salt (such as Diamond Crystal) and black pepper
- 1/4cup neutral oil, such as safflower or canola
- 1 1/2pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 3garlic cloves, minced
- 1tablespoon minced fresh ginger
- 1/4cup chopped cilantro
- Cooked short-grain rice, for serving
Directions
In a food processor, combine chiles and tomatoes, and pulse, scraping down the side and bottom of the bowl, until coarsely chopped. Add shredded coconut, ⅓ cup of the shallots, ¼ cup of the coconut milk, the lime juice, sugar and ½ teaspoon salt. Pulse, scraping down the bowl as needed, until well blended and a coarse paste forms, adding a tablespoon of water if the mixture is dry. Transfer mixture to a bowl and season to taste with salt. Let stand to allow flavors to meld while the chicken cooks.
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high. Add half of the chicken, season generously with salt and pepper, and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate. Cook the remaining chicken.
Reduce heat to medium. Add the remaining 2 tablespoons oil and 1 cup shallots, and cook, stirring occasionally, until softened and lightly golden, about 2 minutes. Add garlic and ginger, and stir until fragrant, 1 minute. Add the remaining ¼ cup coconut milk, the chicken and any accumulated juices, and cook, stirring occasionally, until chicken is just cooked through and sauce is reduced and thickened, 5 to 8 minutes. Turn off heat and stir in half of the cilantro; season with salt and pepper to taste.
Divide chicken among bowls and top with some of the coconut sambal. Garnish with the remaining cilantro and serve with rice and lime wedges for squeezing over the chicken.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 30 gramsCalories: 531Saturated Fat: 19 gramsUnsaturated Fat: 8 gramsSodium: 758 milligramsSugar: 8 gramsFiber: 6 gramsCarbohydrate: 24 gramsProtein: 45 grams
Source: https://cooking.nytimes.com/recipes/1023563-coconut-sambal-chicken-with-rice