Jiva Jive Indonesian chicken coconut curry with vermicelli noodles and fresh herbs

Indonesian Spice Recipe

Jiva Jive Indonesian chicken coconut curry with vermicelli noodles and fresh herbs

This is simply Java on a plate! Tangy, fresh, lively and really quite a full-mouth sensation. This recipe allows the chicken to seal quickly and hold in all its lovely moisture with the Java…

Recipe Background

This is simply Java on a plate! Tangy, fresh, lively and really quite a full-mouth sensation. This recipe allows the chicken to seal quickly and hold in all its lovely moisture with the Java Jive spice blend perfectly marinating the flesh before cooking. The coconut milk smooths out the peppery spices, diffusing the full flavour into the cooking liquor.

Finished with our delightful, herb-rich vermicelli salad this is a confirmed crowd pleaser. Pair with a cold Bintang.

Ingredients

1kg diced chicken thigh
30g Silk Road Spice co. Java Jive spice blend
1 Tbsp vegetable oil
1 tin coconut cream
1 bunch fresh coriander
1 onion – grated
5 Cloves garlic
1 tbsp fresh ginger
1 tbsp Lemongrass – minced
Salt to taste
100g Vermicelli noodles – boiled and chilled
2 Tbsp. each fresh Vietnamese mint, Thai basil, coriander
2 Tbsp. Fried shallots
Handful of fresh bean shoots

Method

Lightly toast spice blend and add grated onion, finely chopped garlic, ginger, lemongrass and herbs

Mix well and rub into the chicken mixing through the coconut cream and salt

Rest mixture for 1 hour in refrigerator

Heat oil and pan fry on griddle until nicely browned

Finish in oven pouring the coconut cream and marinade over the top at 180 for 15 minutes

For the salad:

Toss the fresh herbs through with the

bean shoots and vermicelli noodles. Finish with and cooking liquid and fried shallots