Chicken Rendang


  • 1 pack of Rendang
  • 300g diced chicken
  • 200ml (1/2 a tin) of coconut milk


  • Rice
  • Lime wedges
  • Prawn Crackers


  1. Add the diced chicken to a saucepan with the Rendang paste
  2. Cook for 1 min on a medium heat before added the coconut milk.
  3. Bring to a simmer, simmer the curry until the sauce becomes thick and creamy (approx 20mins)
  4. Serve with fluffy rice.

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