Chicken Rendang with Potatoes
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Chicken Rendang with Potatoes

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Level

moderate

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Cooking

17 min

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Preparation

45 min

Ingredients

Servings

3
Boneless Chicken Leg
400 g
Rendang Paste
1 packet
Potatoes
sliced
2
Chilli Padi
1
Lemongrass
cut into 5cm
1 stalk
Coriander Leaves
1 stalk
Chilli Padi
garnish
3
Cooking Oil
Water
120 ml

How to cook

Start cooking

  • Rinse and clean boneless chicken leg. Pat dry and cut into cubes, set aside.
  • In a pan, fry sliced potatoes until golden brown over medium heat. Set aside.
  • In the same pan, add lemongrass, chilli padi and fry for 1 min.
  • Add the rendang paste and simmer over medium-low heat for 2 mins.
  • Add diced chicken and water. Stir well.
  • Continue to simmer for another 15 mins or until it’s fully cooked.
  • Garnish with chilli padi and coriander leaves. Ready to serve.
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