Ingredients

  • Serves 2 people
  • curry sauce: 

    6 shallots

  • 2 garlic cloves

  • 1 chili padi

  • 1/2 tsp cumin

  • 1/16 tsp coriander powder (a pinch)

  • 1/16 tsp cinnamon powder (a pinch)

  • 3 curry leaves

  • 2 cm turmeric

  • 2 cm ginger

  • 2 cm galangal

  • 2 lemongrass

  • 3 tbsp oil

  • rujak sauce:

    50 g palm sugar (sliced)

  • 3 tbsp tamarind water

  • 1 tsp terasi (shrimp paste)

  • 50 g fried peanut (crushed)

  • salt (to tastte)

  • 2 boneless chicken thighs with skin

  • 4 tbsp water

  • 3 tbs coconut milk

  • pomelo (for garnish)

  • cherry tomatoes (for garnish)

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Recipe Courtesy of
Asian Food Network

Chicken Curry Steak with Rujak Sauce

Flavourful and packs a punch, the rujak sauce comes together perfectly with the chicken curry steak.
  • Hard
  • 10 min
  • 35 min
  • 15 min
  • 2 steps
  • 22 Ingredients
  • Hard
  • 2 steps
  • 22 Ingredients
  • 10 min
  • 35 min
  • 15 min

Instructions

  1. Make curry sauce

    • Blend all the curry ingredients. 
    • Sauté the remaining curry sauce in a pan until it's fragrant. 
    • Add water. Season the curry with salt and sugar. 
    • Add coconut milk. 
    • Cook it until it's boiled.


  2. Grill chicken

    • Marinate the chicken with some curry sauce. Stab it with a fork so that the sauce gets inside the chicken. 
    • Season the chicken with salt, pepper, and sugar. 
    • Leave the chicken for 40 minutes in the fridge.  
    • After 40 minutes, grill the chicken in a grilled pan, skin side first. 
    • Season the chicken with salt, then flip it until it's fully cooked.


Garnish and Serve!

Serve it with white rice, curry sauce, rujak sauce, pomelo and cherry tomatoes.

Garnish and Serve!

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Ingredients
  • Serves 2 people
  • curry sauce: 

    6 shallots

  • 2 garlic cloves

  • 1 chili padi

  • 1/2 tsp cumin

  • 1/16 tsp coriander powder (a pinch)

  • 1/16 tsp cinnamon powder (a pinch)

  • 3 curry leaves

  • 2 cm turmeric

  • 2 cm ginger

  • 2 cm galangal

  • 2 lemongrass

  • 3 tbsp oil

  • rujak sauce:

    50 g palm sugar (sliced)

  • 3 tbsp tamarind water

  • 1 tsp terasi (shrimp paste)

  • 50 g fried peanut (crushed)

  • salt (to tastte)

  • 2 boneless chicken thighs with skin

  • 4 tbsp water

  • 3 tbs coconut milk

  • pomelo (for garnish)

  • cherry tomatoes (for garnish)

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