This dish is a profusion of flavours largely dominated by the use of lemongrass, galangal and lime leaves, complemented by the creaminess of coconut milk.
Traditionally, this curry is made with chicken legs but you can, of course, use the chicken breast fillet.
Combine the chicken with Sambal Curry Mix and add the coconut milk. Cook in a covered saucepan over high heat until it comes to a boil.
Reduce the heat to a gentle simmer and cook for 30 minutes if using the chicken breast or 45 minutes for the thighs and legs – or until cooked through.
When the meat is ready, skim off any excess oil and transfer to a serving dish.
Garnish with shredded lime leaves and sliced red chillies.