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Serving amount:
  • Half chicken
  • 1 coconut cream tub
  • 1 ATLAS red paste tub
  • 1 jasmine rice sachet
  • 1 carrot
  • 1 zucchini
  • 1 lime
  • 1 long red chilli
  • 2 garlic cloves*
  • 1 lemongrass stalk
  • 1 spring onion bunch*
  • 1 coriander bunch*

Pantry staples: Sugar, salt, cooking oil (coconut oil preferred) 

Allergens: Onion, garlic

Specialised equipment: Grater, zester, juicer, char grill pan or barbecue (optional), lined baking tray 

Chef's note: There are many varieties of sambal in Indonesia and around Asia. Sambal matah, which originates from the Indonesian island of Bali, is characterised by the use of raw ingredients including lemongrass and chilli to give a spicy and fresh flavour. Remove the chilli seeds for less heat. Extra lemongrass can be stored in the freezer. 

* Garlic, spring onion and coriander are to be split across various other dishes so please read each recipe carefully. 


1. Marinate the chicken 

Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Preheat a char grill pan or barbecue on high heat. Mix the red paste with half of the coconut cream and a pinch of salt. Massage half of the mixture onto the chicken and set aside to marinate while you prepare the remaining ingredients. You can start this process the night before to develop extra flavour! 

2. Prepare the ingredients 

Wash the vegetables. Trim the root end of 1 spring onion* per person. Separate the spring onion greens and whites. Finely chop the spring onion greens, chilli and 6cm of the lemongrass bulb. Mince 1 garlic clove* per person. Finely chop 1 teaspoon per person of the coriander roots and stems*. Pick 1 teaspoon per person of the coriander leaves. Grate or cut the carrot and zucchini into matchstick size pieces. Zest and juice the lime. 

3. Char the spring onion and chicken 

Place the spring onion whites onto the char grill pan or barbecue (or frying pan) and cook for 1 minute or until charred. Set aside. Add the marinated chicken, skin side down, with a weight on top for 5 minutes or until charred. Place the chicken onto a lined baking tray, baste with some of the reserved marinade and place into the oven for 15 minutes or until mostly cooked through. 

4. Make the sambal matah 

Meanwhile, in a heatproof bowl, mix the chilli, garlic, lime zest, spring onion greens and the coriander roots and stems. Heat 1 tablespoon per person of cooking oil (coconut oil preferred) in a frying pan over low heat. Once the oil is hot (test by adding a small amount of lemongrass, if it sizzles straight away then the oil is ready) cook the lemongrass for 15 seconds or until fragrant. Remove from heat and immediately pour over the chilli mixture. Stir to combine and season with salt, sugar and lime juice to taste. 

5. Cook the rice 

Wash the rice in cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Add the rice and boil for 6 minutes or until just cooked. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve then return to the saucepan. Stir in the remaining coconut cream and set aside. 

6. Check the chicken 

After 15 minutes, remove the chicken from the oven and brush with the remaining marinade. Return to the oven for 10 minutes or until cooked through. 

7. Make the salad 

Combine the zucchini, carrot and coriander leaves. Add 1-2 tablespoons of the sambal matah and mix through. 

8. To serve 

Divide the chicken between serving plates and serve with the salad, charred spring onion, coconut rice and the remaining sambal matah.