Turmeric Chicken with Sambal Balado


2 Tbs Fiery Mamas Red Sambal

6 Large Eggs

2 Large Chicken Breasts

1 Tbs Ground Turmeric

1/2 Tbs Ground Coriander

2 Bunches Bok Choy (or Pak Choy)

2 Cloves Garlic

2 Tbs Soy Sauce

Canola or Vegetable Oil - enough to shallow fry

Basmati or Jasmine or Long Grain Rice

Salt & Pepper

Sweet Soy Sauce (Kecap Manis) to drizzle



Slice the chicken breast into 3cm long strips, and evenly coat them in turmeric, coriander, salt and pepper.  Leave covered in the fridge for at least 30 minutes.

Wash rice, place in electric rice cooker and cover with water.  An old family trick is to dip your little pinky on the surface of the rice, then make sure that the water is above the rice to the first knuckle of your pinky.  Microwave rice cookers generally would need a little bit more water.

Place eggs in a pot of cold water, then bring it to the boil.  Let it cook for 6 minutes, then drain and cool.  Peel the eggs and pat dry.  Heat oil in a frypan, when hot place the eggs into the oil.  Do not rotate eggs until they are easily moved, then ensure that all sides are fried evenly.  In another pan, heat a little oil then lightly fry the Red Sambal.  When the eggs are fried evenly, place them in the Red Sambal mixture.

Place chicken strips in the heated oil and lightly fry until cook.

In a frypan, heat oil then sauté garlic, before it browns put in your bok choy (or pak choy) then drizzle the soy sauce.  Cover the pan until wilted.

Assemble the dish as per picture, drizzle sweet soy sauce, then enjoy!!