Chicken Rendang

Name: Chicken Rendang
Ingredients: 1 tbsp vegetable oil; 2 tbsp rendang curry paste; 1 None onion, sliced; 3 None potatoes, peeled and cut into chunks; 1 can (14 oz) coconut milk; 2 cups chicken stock; 4 None kaffir lime leaves, torn; 4 None boneless skinless chicken thighs, trimmed and cut into 2-inch chunks; None None Steamed rice, to serve; None None Fresh cilantro and mint leaves, and sliced cucumber, for garnish

10 ingredients

3 steps

Ingredients

1 tbsp vegetable oil
2 tbsp rendang curry paste
1 None onion, sliced
3 None potatoes, peeled and cut into chunks
1 can (14 oz) coconut milk
2 cups chicken stock
4 None kaffir lime leaves, torn
4 None boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
None None Steamed rice, to serve
None None Fresh cilantro and mint leaves, and sliced cucumber, for garnish

Directions

1

Heat oil in a large saucepan on medium heat. Saute paste for 1 min, or until fragrant. Add onion and saute for 2-3 mins, until tender. Mix in potatoes and cook, stirring, for 1 min.
2

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

Add chicken, stirring to combine. Simmer, uncovered, for 5-10 mins, until chicken is cooked through. Season to taste. Serve curry on a bed of rice. Top with cilantro, mint and cucumber.