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)

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.

Difficulty: Hard

Preparation: 10 min
Cook: 35 min
Clean up: 15 min

Steps: 2 steps
22 Ingredients

Difficulty: Hard
Steps: 2 steps
22 Ingredients

Preparation: 10 min
Cook: 35 min
Clean up: 15 min

Instructions

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.

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.

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Reviews

Name: Chicken Curry Steak with Rujak Sauce
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H35M0S
Total time: P0Y0M0D0H45M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 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)

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)

Nutrition

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