Name: Chicken rendang
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 2 tablespoon rendang paste; 1 onion, sliced; 3 potatoes, peeled, cut into chunks; 400 millilitre coconut milk; 2 cup chicken stock; 4 kaffir lime leaves, torn; 4 chicken thigh fillets, trimmed, cut in 4; steamed rice, to serve; coriander, to serve; mint leaves, to serve; sliced cucumber, to serve

Chicken rendang

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1 tablespoon vegetable oil

2 tablespoon rendang paste

1 onion, sliced

3 potatoes, peeled, cut into chunks

400 millilitre coconut milk

2 cup chicken stock

4 kaffir lime leaves, torn

4 chicken thigh fillets, trimmed, cut in 4

steamed rice, to serve

coriander, to serve

mint leaves, to serve

sliced cucumber, to serve

Method

1.In a large saucepan, heat oil on medium. Sauté paste for 1 minute, until fragrant.

2.Add onion and sauté for 2-3 minutes, until tender. Mix in potato and cook, stirring, for 1 minute.

3.Stir in coconut milk, stock and leaves. Bring to the boil. Reduce heat to low and simmer, covered, for 20-25 minutes, until potatoes are tender.

4.Add chicken, stirring to combine. Simmer, uncovered, 5-10 minutes, until chicken is cooked through. Season to taste. Serve curry on a bed of rice, topped with coriander, mint and cucumber.

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