Kumar’s Chicken Besengek

A Javanese bumbu with a sweet and sour, creamy flavour. Containing turmeric, lime leaves, coconut milk and gula djawa (palm sugar).



1000 g Diced chicken thigh or fillet
500 g Kumar’s Besengek paste
50 g Vegetable oil

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Stir-fry the chicken in the oil.
Add the Besengek paste and simmer gently over a low heat with the lid on.

Replace the chicken with beef and try adding some finely chopped spring onion.
Garnish the dish with roughly chopped celery.