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Chicken Samlá Curry recipe

Cambodian Chicken Samlá Curry

The Chicken Samlá Curry recipe is a popular and widely available soupy dish in Cambodia.
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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 50 minutes
Course: Side Dish, Soup
Cuisine: Cambodian, SE Asian
Keyword: Chicken Samlá Curry Recipe
Servings: 8 People
Calories: 383 kcal
Chicken Samlá Curry recipe

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Kitchen tongs

Ingredients

  • 2 lbs chicken, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp ginger, grated
  • 2 tbsp lemongrass, minced
  • 2 tbsp samlá paste
  • 1 tbsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 can (14 oz) coconut milk
  • 2 cups chicken broth
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 2 cups mixed vegetables (carrots, potatoes, bell peppers, etc.)
  • Salt and pepper, to taste

Instructions

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  • Add the minced garlic, ginger, and lemongrass to the pot and sauté for 1-2 minutes, until fragrant.
  • Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
  • In a small bowl, mix together the Samlá paste, turmeric powder, cumin powder, and coriander powder. Add the spice mixture to the pot and stir to combine.
  • Pour in the coconut milk, chicken broth, fish sauce, and palm sugar. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, until the chicken is cooked through.
  • Add the mixed vegetables to the pot and let simmer for an additional 10-15 minutes, until the vegetables are tender.
  • Season the curry with salt and pepper to taste before serving.

Notes

Tips and Tricks

 
Use pre-cut chicken: Buying pre-cut chicken can save you time and energy when preparing this recipe.
Use a food processor: A food processor can be used to quickly and easily chop the onion, garlic, and ginger.
Make the curry paste in advance: You can make the curry paste ahead of time and store it in the fridge or freezer, saving you time when you're ready to make the curry.
Use a Dutch oven: A Dutch oven is a great cooking vessel for this recipe as it distributes heat evenly, preventing hot spots that can cause the ingredients to burn.
Use a slotted spoon: When adding the chicken to the pot, use a slotted spoon to remove any excess liquid. This will help the chicken brown properly.
Add vegetables at the right time: Add vegetables like potatoes and carrots at the beginning of the cooking process, while more delicate vegetables like snow peas and bell peppers should be added towards the end to prevent overcooking.

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 21g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 969mg | Potassium: 728mg | Fiber: 3g | Sugar: 8g
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