Rendang is an Indonesian dish and said to be one of the tastiest dishes in the world. This Chicken Rendang is simple and delicious.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 2 people
- 300 g chicken breasts cut into chunks
- 1 onion chopped
- 8 mushrooms sliced
- 400 ml light coconut milk
- 2 kaffir lime leaves finely chopped (or squeeze of fresh lime)
- 1 pinch sea salt
- 1 tsp lemongrass
- 1 tbsp ginger finely chopped
- 0.5 head broccoli
- 2 garlic cloves
- 1 tsp dried red chilli
- 1 tbsp ginger chopped
- 1 tsp turmeric
Grill the chicken for 20 minutes.
Make the curry paste by blending the garlic, chilli, 1 ginger and the turmeric in a pestle and mortar.
Fry the paste, onions and mushrooms in a little oil until onions are golden brown.
Add the chicken, lime, salt, lemongrass and the second lot of ginger and cook for a further two minutes.
Put the broccoli on to boil for 5-6 minutes.
Add the coconut milk and bring to the boil. Reduce heat and simmer for 10 minutes.
Add the cooked broccoli.
Serve over brown rice.
Serving: 1portion | Calories: 446kcal | Carbohydrates: 28g | Protein: 39g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 434mg | Potassium: 1417mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1290IU | Vitamin C: 144mg | Calcium: 97mg | Iron: 2.8mg