Sambal matah means raw sambal, and it's the pride of Balinese cooking. Nothing is cooked or ground: shallots, lemongrass, chilli and lime leaves are sliced as finely as you can manage, scrunched with salt and lime juice, then dressed with hot coconut oil.
In Bali it's spooned over grilled fish, fried chicken and just about everything else. Here we pile it onto crisp, turmeric-seasoned chicken thighs for a bright, punchy dinner that's ready in 25 minutes.
Adaptation note: Balinese cooks often add torch ginger flower (kecombrang), which is very hard to find in Australia, so we've left it out. The chicken is pan-fried rather than chargrilled and seasoned just before cooking, with no marinating.
