- 1 pack of Rendang
- 300g diced chicken
- 200ml (1/2 a tin) of coconut milk
- Lime wedges
- Prawn Crackers
- Add the diced chicken to a saucepan with the Rendang paste
- Cook for 1 min on a medium heat before added the coconut milk.
- Bring to a simmer, simmer the curry until the sauce becomes thick and creamy (approx 20mins)
- Serve with fluffy rice.