Javanese Curry with Chilli Sambal
The Indonesian island of Java is home to over 145 million people - a diverse population made up of mostly indigenous cultures. With over 90% of the population being Muslim, chicken is often the meat of choice and here it’s featured in a deliciously rich and fragrant curry.
On the side we’ve got a speedy version of Indonesia’s favourite condiment - a spicy chilli sambal.
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15 minutes
40 minutes
2/5
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PASTE SPICES: Shallot, toasted coriander, turmeric, paprika, toasted cumin, ginger, lemongrass, kaffir lime leaf, white pepper, galangal, fennel, cassia, chilli flakes
SAMBAL SPICES: Toasted cumin, shallot, garlic, chilli, paprika
- 500g diced chicken (thighs are best) or 1 large aubergine for a veg version
- 500g new potatoes
- 150g shallots
- 2 cloves of garlic
- 1 lime
- Sliced cucumber to serve (optional)
- 200ml full fat coconut milk
- 1 tbsp sugar
- 25ml fish sauce or soy sauce (any type) for a veg version
- Rice for 4 to serve
- Large lidded pan
- Small pan
- Blender
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