Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas). The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula. It is part of the culinary heritage of both Minangkabau and also Malay. Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.

Garnish with coriander leaves and serve with cucumber if desired. Remove the chicken, and simmer the sauce until it reduces and thickens. Remove and cut the chicken into small pieces, place on a serving dish, and then pour the remaining. You can have Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) using 22 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas)

1. It's 350 g of Chicken Meat (boneless, cut into pieces).
2. You need 1/2 tsp of Salt (marinate).
3. You need of Sambal Paste (blend well);.
4. Prepare 20 g of Dried Chilli (deseed, rehydrated).
5. Prepare 40 g of Shallots.
6. It's 20 g of Garlic.
7. You need 20 g of Ginger Root.
8. It's 20 g of Galangal Root.
9. Prepare 20 g of Turmeric Root.
10. It's 20 g of Fermented Shrimp Paste (Belacan).
11. Prepare 20 g of Lemongrass Stalk (white part).
12. Prepare of Aromatics;.
13. Prepare 2 stalk of Ginger Flower (slice in half).
14. You need 2 stalk of Lemongrass (bruised).
15. It's 10 sprigs of Vietnamese Mint (Daun Kesum).
16. You need of Other Ingredients;.
17. You need 3 Tbsp of Cooking Oil.
18. Prepare 1 Tbsp of Sugar.
19. Prepare 1.5 cup of Water.
20. You need 100 g of Okra.
21. You need 2 pc of Tomatoes (quartered).
22. You need 10 g of Vietnamese Mint leaves (finely chopped, garnish).

Return the chicken into the pan and cook until the sauce is reduced and the chicken are fully cooked. Turn off heat, and serve either with steamed white rice, or nasi uduk (fragrant coconut rice). Ayam Suwir Saus Empal - Chicken in Spices & Coconut Milk Sauce. Asam Pedas (Spicy Tamarind Fish) is a spicy and tangy Malaysian fish dish that is sure to whet your appetite.

Chicken in Spicy Tamarind Sauce (Ayam Asam Pedas) instructions

1. MARINATE; Salt the chicken and set aside for 30 minutes or more..
2. COOK THE PASTE; heat 3 Tbsp of Cooking Oil until hot, then add the Sambal Paste. Cook the Paste until the oil separates..
3. TAMARIND; once the oil separates, add the Tamarind juice, Aromatics, Sugar and mix well. Bring it to a gentle boil and cover with a lid. Cook for 5 minutes and stirring occasionally..
4. CHICKEN; After 5 minutes, DISCARD the Aromatics, turn down the heat to a Simmer and then add in the Chicken. Cover with a lid and cook for 5 minutes while stirring occasionally..
5. VEGGIES; after 5 minutes, add the tomatoes and okra. Cover with lid and cook for 2 minutes. After that, remove the lid and season with Salt if necessary..
6. OPTIONAL; the dish is basically done but if you want to thicken the gravy, simply continue to simmer without a lid for another 5-10 minutes. You might want to remove the Okra and set it aside but you can leave the tomatoes and chicken in..
7. SERVE with cooked rice and garnish with Vietnamese Mint leaves..

Feast on it with lots of steamed rice. Then you're going to love this Dry Curry Chicken. Melting soft chicken braised in creamy, thick gravy of aromatic If you use a milder type of dry chili, you'll have to double or maybe even triple the amount in this recipe. Assam Pedas, or literally "sour spicy," is a classic Malaysian dish. Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas.