If you like your rendang a little less heavy, this dish would be perfect. Served on top of fragrant steamed rice and topped with coriander, mint and cucumber, it’s a refreshing pleasure for your palate.
- 1 tbsp vegetable oil
- 2 tbsps rendang paste
- 1 onion, sliced
- 3 potatoes, peeled, cut into chunks
- 400 ml coconut milk
- 2 cups 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
In a large saucepan, heat oil on medium. Sauté paste for 1 minute, until fragrant.
Add onion and sauté for 2 to 3 mins, until tender. Mix in potato and cook, stirring, for 1 min.
Stir in coconut milk, stock and leaves. Bring to the boil. Reduce heat to low and simmer, covered, for 20 to 25 mins, until potatoes are tender.
Add chicken, stirring to combine. Simmer, uncovered, 5 to 10 mins, until chicken is cooked through. Season to taste. Serve curry on a bed of rice, topped with coriander, mint and cucumber.
Recipe and Photo: Woman’s Day/BauerSyndication.com.au