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Easy chicken rendang
Easy chicken rendang
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Kid-friendly one-pan chicken rendang curry twist.
Ingredients:
  • 18.20 gm peanut oil
  • 800g chicken thigh fillets, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 115.50 gm rendang curry paste
  • 1 cinnamon stick
  • 2.50 gm curry powder
  • 1 tsp ground turmeric
  • 4 makrut lime leaves
  • 1 chicken stock cube, crumbled
  • 400ml can coconut milk
  • 85.00 gm desiccated coconut, toasted
  • 20.00 ml kecap manis
  • 1 Lebanese cucumber, seeded, finely chopped
  • 150g cherry tomatoes, quartered
  • 1 eschalot, finely chopped
  • 21.00 gm lemon juice, plus wedges to serve
  • 4 roti, warmed, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat oil. Brown chicken in batches for about 5 minutes until cooked through. Place on a plate.
  • Sauté onions until lightly browned, stirring occasionally for about 3 minutes. Stir in curry paste, cinnamon, curry powder, and turmeric; cook until fragrant, about 1 minute. Add lime leaves, stock cube, coconut milk, and 2/3 cup water; bring to a simmer.
  • Add desiccated coconut while bringing the chicken back to the pan. Lower the heat to medium-low and simmer for 30 minutes, stirring occasionally, until the chicken is fully cooked and the liquid has reduced. Mix in kecap manis.
  • In a small bowl, toss together cucumber, tomato, eschalot, and lemon juice. Season with salt and pepper. Serve the curry with roti, cucumber salsa, and lemon wedges.

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