Chicken Samlá (Cambodian Chicken Curry)

Name: Chicken Samlá (Cambodian Chicken Curry)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 680 grams chicken drumsticks, skinned; 680 grams chicken thighs, skinned; 1 teaspoons crushed red pepper; 237 milliliters fat-free, less-sodium chicken broth; 118 milliliters thinly sliced peeled fresh ginger; 5 garlic cloves, halved; 1 teaspoons ground turmeric; 59 milliliters chopped peeled fresh lemongrass; 177 milliliters light coconut milk; 1 Tbsp fresh lime juice; 1 teaspoon grated lime rind; 1 Tbsp rice wine vinegar; 1 teaspoons salt; 2 larges shallots, peeled and quartered; 2 Tbsps shrimp sauce (such as Lee Kum Kee) or shrimp paste; 1 teaspoon sugar

Chicken Samlá (Cambodian Chicken Curry)

The recipe Chicken Samlá (Cambodian Chicken Curry) is ready in roughly 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Indian food. For $2.87 per serving, you get a main course that serves 4. One portion of this dish contains about 53g of protein, 42g of fat, and a total of 645 calories. A mixture of shallots, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.

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Food Processor

Bowl

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add ginger mixture; saut 2 minutes.

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Ginger

Add chicken; cook 2 minutes on each side.

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Whole Chicken

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.

Ingredients you will need

Coconut Milk

Whole Chicken

Broth

Sugar

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Frying Pan

Remove pan from heat.

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Frying Pan

Remove chicken from pan, reserving liquid in pan; cool chicken slightly.

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Whole Chicken

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Frying Pan

Remove the meat from bones, and discard bones.

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Meat

Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated.

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Lime Juice

Whole Chicken

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Frying Pan

Serve with lime wedges, if desired.

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Lime Wedge

Equipment

Food Processor

Bowl

Frying Pan

Ingredients

Servings:

680grams

chicken drumsticks, skinned 680grams

chicken thighs, skinned 1teaspoons

crushed red pepper 237milliliters

fat-free, less-sodium chicken broth 118milliliters

thinly sliced peeled fresh ginger 5

garlic cloves, halved 1teaspoons

ground turmeric 59milliliters

chopped peeled fresh lemongrass 177milliliters

light coconut milk 1Tbsp

fresh lime juice 1teaspoon

grated lime rind 1Tbsp

rice wine vinegar 1teaspoons

salt 2larges

shallots, peeled and quartered 2Tbsps

shrimp sauce (such as Lee Kum Kee) or shrimp paste 1teaspoon

sugar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Vocal Vineyards Alfaro Vineyard Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 38 dollars per bottle.