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.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add ginger mixture; saut 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.
Remove chicken from pan, reserving liquid in 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.