Chicken Samla - Cambodian Chicken Curry
jacqueline
THE BEST homemade curry dish! Thanks Cooking Light!
ingredients
- 1/2 cup thinly sliced peeled fresh ginger
- 1/4 cup chopped peeled fresh lemongrass
- 1 1/2 tablespoons shrimp sauce 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, 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.
Source: jacqueline
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