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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
562
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).