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