- 2 Large Onion (cut into lengthwise)
- 6 Garlic cloves (grinded)
- 2 Inch Ginger (grinded)
- 2 Candle nuts (optional)
- 1 Tomato (cur into 4 pieces)
- 1 tablespoon Black Sugar / Brown Sugar (optional)
- 1 Whole Chicken (in parts)
- 4 teaspoon Juice of Tamarind (or lemon juice)
- Pepper (to taste)
- Salt (to taste)
- 25-30 dry Red Chilies (mix fresh and dry, grinded)
- Clean the chicken parts and season it with salt, pepper. Leave to marinate for 20-30 minutes.
- While the chicken marinates, blend the garlic and ginger together.
- Prepare the dry red chilies/fresh chillies by cutting it with scissors and boil in water for approximately 3-5 minutes. Drained water and give a quick water wash to avoid bitter taste. Blend chilies as fine as possible.
- Heat enough oil to fry the marinated chicken to semi-fried. Set it aside for later to be mixed with the sambal sauce.
- After frying the chicken, use the same oil (reduce oil quantity to suitable amount to cook the sambal) and add in the cut onions, tomatoes and finely blended ingredients. Stir until the colour start to turn brown & fragrant.
- Add in the blended dried red chili paste and let it cook till the oil afloat, then and Pour in some water.
- Tamarind or lemon juice can be added now.
- After 5 minutes, add semi-fried chicken into the pan and let it simmer with the sambal for a few minutes until the chicken is cooked thoroughly. *Sugar can be added for a sweeter sambal. (optional)
- Serve with hot rice and other dishes like veg sothi.
- 4 Adults