Home-Style Chicken Kebat

Ingredients for Home-Style Chicken Kebat

• 675g boneless, skinless chicken thighs (5 to 6 thighs)

• 1 1/2 teaspoons Madras curry powder

• 1 cucharadita de salsa de pescado

• 1/2 cucharaditas de sal

• 1 small-to-medium yellow onion

• 2 cucharadas de aceite de canola

• 2 tablespoons minced garlic

• 2 cucharadas de agua

• 2 Roma tomatoes, each cut into 6 to 8 wedges

• Handful of coriander sprigs, coarsely chopped, for garnish

• 1 lime or lemon, cut into wedges, for garnish

Slice the chicken into strips no wider than a 1/2 inch. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.

Halve, peel, and core the onion. Slice half of the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.

In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.

Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the centre (not completely wilted). Serve with coriander on top and lime wedges alongside.

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