Coconut Sambal Chicken With Rice

By Kay Chun

Published December 13, 2022

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
4(189)
Comments
Read comments

Sri Lankan coconut sambal is a savory and spicy condiment made mainly from freshly grated coconut, shallots or red onion and fresh or dried chiles. For convenience, this version uses unsweetened shredded coconut instead of fresh, since it’s more accessible and easier to work with. The sambal can be customized to suit varying heat levels; use three chiles for a spicy sambal, or five for even more heat. It’s typically served on the side as an accompaniment to meals, and commonly sprinkled over rice and curries. In this recipe, bright sambal complements lean chicken breast, which benefits from rich, nutty coconut milk. The sambal keeps for about a week in the fridge and is terrific on roasted fish and pork chops, as well as on sautéed spinach or broccoli.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 3 to 5 dried chiles de árbol, stemmed and seeded

  • 3 ounces cherry or grape tomatoes, halved (about ½ cup)

  • 1 cup unsweetened shredded coconut

  • 1 ⅓ cups finely chopped shallots

  • ½ cup unsweetened coconut milk, stirred

  • 2 tablespoons lime juice, plus lime wedges for serving

  • 1 teaspoon granulated sugar

  • Kosher salt (such as Diamond Crystal) and black pepper

  • ¼ cup neutral oil, such as safflower or canola

  • 1 ½ pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes

  • 3 garlic cloves, minced

  • 1 tablespoon minced fresh ginger

  • ¼ cup chopped cilantro

  • Cooked short-grain rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 124 milligrams cholesterol; 531 calories; 3 grams monosaturated fat; 5 grams polyunsaturated fat; 19 grams saturated fat; 30 grams fat; 6 grams fiber; 758 milligrams sodium; 45 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a food processor, combine chiles and tomatoes, and pulse, scraping down the side and bottom of the bowl, until coarsely chopped. Add shredded coconut, ⅓ cup of the shallots, ¼ cup of the coconut milk, the lime juice, sugar and ½ teaspoon salt. Pulse, scraping down the bowl as needed, until well blended and a coarse paste forms, adding a tablespoon of water if the mixture is dry. Transfer mixture to a bowl and season to taste with salt. Let stand to allow flavors to meld while the chicken cooks.

  2. Step 2

    In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high. Add half of the chicken, season generously with salt and pepper, and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate. Cook the remaining chicken.

  3. Step 3

    Reduce heat to medium. Add the remaining 2 tablespoons oil and 1 cup shallots, and cook, stirring occasionally, until softened and lightly golden, about 2 minutes. Add garlic and ginger, and stir until fragrant, 1 minute. Add the remaining ¼ cup coconut milk, the chicken and any accumulated juices, and cook, stirring occasionally, until chicken is just cooked through and sauce is reduced and thickened, 5 to 8 minutes. Turn off heat and stir in half of the cilantro; season with salt and pepper to taste.

  4. Step 4

    Divide chicken among bowls and top with some of the coconut sambal. Garnish with the remaining cilantro and serve with rice and lime wedges for squeezing over the chicken.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
189 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Rav

Nope, Sri Lankan here; this sambol requires very few ingredients (at least how I grew up making it). As for the chicken, yeah it seems a little under-seasoned but I think the chef wants the sambol to be the star of the dish :)

S_Abey

There are many ways to make Pol Sambal and some people do use tomatoes. I do not. As for the coconut, the next best thing to fresh grated coconut is frozen grated coconut which is readily available in NYC (Asian grocery stores carry Indian and Thai brands but many supermarkets stock the Goya product which is fine). I grind shallots, rock salt, peppercorns and dried chilies into a paste and mix in the grated coconut. Add lime juice and more salt to taste and mix well (with hand).

DB

Just make it as is, people. It's great.

Beth Porter

I thought the chicken was delicious but the paste was just weird. I would make the chicken per the recipe and add vegetables to give it crunch.

Monica

When do you add the "paste" you made in step 1 to the dish? I think in Step 3, but the recipe doesn't note that.

Vera

“Divide chicken among bowls and top with some of the coconut sambal.“

João

how big of a heresy is using sambal oelek instead of the chilis to mix with the coconut?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.