CHICKEN SAMLá (CAMBODIAN CHICKEN CURRY)
From Cooking Light....This is one of the most popular dishes in Cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of Southeast Asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce.
Provided by Mr Jackson
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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; 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.
- Remove pan from heat. 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.
- Cooking Light does not give prep or cook time. The times listed is my guess.
Nutrition Facts : Calories 439.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 273.2, Sodium 591.8, Carbohydrate 7.7, Fiber 0.4, Sugar 1.4, Protein 69.5
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