Mamak & Roti · Sambal & Cili · Malaysian Fusion · Bread & Toast · Dinner · Kampung Classics
Capati with Crispy Sambal Chicken & Cheese
Shredded chicken cooked down in a tamarind and dried-chilli sambal until crisp and dry, piled onto butter-toasted capati with cooling Greek yogurt and Perfect Italiano Mozzarella.
- Cooking time
- 50 min
- Servings
- 3 pax
- Difficulty
- Easy
What you’ll need
Ingredients
Serves 3
- 2-3 pieces capati
- 150g Perfect Italiano Mozzarella
- 100g Fernleaf Greek Style Yogurt
- Chopped spring onion, to garnish
- 50g Anchor Butter Salted
- 2 tbsp cooking oil
- 4 chicken breasts, boiled and finely shredded
- 8 dried chillies, blended
- 1 stalk lemongrass, blended
- 5 shallots, blended
- 3 cloves garlic, blended
- 1 tbsp tamarind juice
- 2 tbsp brown sugar
- Salt, to taste
Step by step
Method
- 1
Make the crispy sambal chicken: heat the oil in a wok and saute the blended ingredients until fully cooked and the oil separates.
- 2
Add the shredded boiled chicken along with the tamarind juice, brown sugar and salt to taste.
- 3
Cook, tossing constantly, until everything is well combined and all the liquid has evaporated and the chicken is dry. Set aside to cool.
- 4
Melt a little Anchor Butter Salted in a non-stick pan, add a capati and toast until slightly crisp.
- 5
Spoon a tablespoon of the sambal chicken onto the capati, add Fernleaf Greek Style Yogurt on top, then sprinkle with Perfect Italiano Mozzarella and chopped spring onion. Fold over like a taco and serve immediately.
Keep cooking
