Chicken Rendang
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Chicken breast (cut into chunks)
- 0.5 tablespoons Olive oil
- 1 Onion (chopped)
- 400 ml Light coconut milk
- 1 Lime ((juice only))
- 1 pinch Fine sea salt
- 1 tbsp Fresh ginger (very finely chopped)
- 2 Garlic clove
- 1 stalk Lemongrass (bruised and chopped)
- 1 tbsp Fresh ginger (chopped)
- 1 Red chilli (chopped)
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
Method
- Make the paste by pounding together 2 Garlic clove, 1 stalk Lemongrass, 1 tbsp Fresh ginger, 1 Red chilli, 1 tsp Ground coriander and 1 tsp Ground turmeric in a pestle and mortar. Set aside.
- Heat 0.5 tbsp Olive oil in a pan and cook 300 g Chicken breast until browned all over, about 5-7 minutes.
- Add 1 Onion and cook until golden brown, about 5 minutes.
- Add the paste, mix well and cook for a further minute. Add juice of 1 Lime, 1 pinch Sea salt and 1 tbsp Fresh ginger and cook for a further two minutes.
- Add 400 ml Light coconut milk and bring to the boil.
- Reduce the heat and simmer, allowing the liquids to reduce considerably, about 30 minutes.
- Serve with rice.