Java Chicken
Savor the bold and irresistible flavors of Java Chicken, a soul-warming dish inspired by Indonesian cuisine. Juicy, bone-in chicken thighs are seared to golden perfection and then gently simmered in a luscious, aromatic coconut milk sauce infused with soy sauce, lime juice, and a blend of spices like turmeric, coriander, and chili paste. The addition of garlic and ginger adds depth, while a touch of brown sugar balances the heat with subtle sweetness. Finished with fresh cilantro and served over steamed jasmine rice or alongside warm roti, this comforting recipe is perfect for weeknight dinners or special occasions. Ready in under an hour, Java Chicken is your go-to for bold, tropical flavors that’ll transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 400 ml Coconut milk
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Brown sugar
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 tablespoon Chili paste (sambal oelek or any chili paste)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin side down, for 5–6 minutes until the skin is golden brown and crispy. Flip them over and cook for another 3 minutes. Remove the chicken from the pan and set aside.
Lower the heat to medium and, in the same skillet, add the minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
Stir in the turmeric powder, ground coriander, and chili paste, cooking for an additional 30 seconds to release the spices’ aroma.
Add the coconut milk, soy sauce, lime juice, and brown sugar to the pan, stirring to combine. Bring the sauce to a gentle simmer.
Return the chicken thighs to the pan, skin side up, making sure they’re partially submerged in the sauce. Cover the pan and simmer on low heat for 25–30 minutes, occasionally spooning the sauce over the chicken to keep it moist.
Remove the lid and increase the heat slightly to reduce the sauce for 5–7 minutes until it thickens to your desired consistency.
Taste the sauce and adjust seasoning if necessary, adding more salt, lime juice, or chili paste for heat.
Garnish the dish with freshly chopped cilantro and serve hot with steamed jasmine rice or warm roti.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
