Garlic Chicken with Shrimp Paste and Palm Sugar

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This chicken recipe will surprise you by its unique taste. The delicious combination of palm sugar and shrimp paste gives a pleasant curry base for the chicken. You can easily moderate the quantities of both these ingredients keeping the balance of the proportions to tone down the flavor. If you don't have palm sugar in your kitchen, you must purchase it as substituting it with something else will not give you the authentic taste. You can add bit of malt vinegar in this recipe if you want to keep it in refrigerated form for up to 2 to 3 days. This chicken tastes best with boiled rice. Instead of using boneless chicken, use normal chicken pieces to get the best results. Let's make this tasty chicken recipe.

Garlic Chicken with Shrimp Paste and Palm Sugar
Garlic Chicken with Shrimp Paste and Palm Sugar
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Sweet and spicy garlicky chicken

Relish this sweet and sour chicken recipe which has a strong garlicky flavor and is flavored with a unique combination of palm sugar and spicy shrimp paste.

Preparation Time: 30 minutes
Cooking time: 35 minutes
Servings: 5

Ingredients:
  • 2 pounds chicken (chopped)
  • 8 to 10 garlic cloves (mashed)
  • 50 gm palm sugar
  • 2 tsp shrimp paste
  • 1/4 tsp red chili flakes
  • 100 gm red onion paste
  • 1 medium sized tomato (blanched & pureed)
  • 5 cups chicken stock
  • parsley sprig (for garnish)
  • 4 tsp olive oil
  • salt to taste

Instructions:

  1. Take a bowl and add mashed garlic, crushed palm sugar and salt in it.
  2. Mix all these ingredients well and apply on chicken pieces. Keep aside for 10 minutes.
  3. Heat oil in a deep sauce pan.
  4. Add red onion paste and saute till it turns light brown.
  5. Add pureed tomato with shrimp paste and switch the flame to medium.
  6. Continuously stir and simmer for about 8 to 10 minutes.
  7. Add marinated chicken pieces and season with red chili flakes and salt.
  8. Saute for 10 minutes and finally add chicken stock.
  9. Cover with lid and simmer till the light gravy is reduced to half.
  10. Garnish with parsley sprigs and serve hot.

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