Tangy Chicken Stew

Name: Tangy Chicken Stew (Asam Chicken)
Cuisine: Malaysian
Ingredients: Sugar to taste; Coriander powder 1 Tbsp; Water as needed; Shallots 10, peeled; Chicken 1, about 1 kg (2 lb 3 oz), cut into 8 pieces; Ground chilli paste 5 Tbsp; Aubergine (eggplant/brinjal) 1, cut into 4 pieces; Laksa leaves a handful, chopped + extra for garnishing; Cooking oil 4 Tbsp; Tamarind juice 4 Tbsp, made from 1 Tbsp tamarind pulp mixed with 4 Tbsp water and strained; Salt to taste; Dried prawn (shrimp) paste (belacan) 2 tsp, toasted; Pineapple ½, peeled, cored and cut into small chunks; Store-bought coconut cream 500 ml (16 fl oz / 2 cups); Lemongrass 2 stalks, sliced; Garlic 4 cloves, peeled; Kaffir lime leaves 4, central stems removed; Turmeric 2-cm (1-in) knob, peeled

Asam Chicken

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 4 Tbsp
Chicken 1, about 1 kg (2

Asia
Malaysia
Stew
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a pot and stir-fry spice paste over low heat until fragrant. Add chicken and stir until well coated. Cook chicken, stirring regularly, for 10 minutes. Add a little water to prevent sticking, if necessary.
Add coconut cream and tamarind juice, then add just enough