Chicken Rendang – Somerset Foodie
This take on the classic Rendang isn't traditional, but it's really tasty and works perfectly with the remains of a Sunday roast chicken or turkey at Christmas!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somersetfoodie.com.
Ingredients
- 500g left-over roast turkey or chicken, a mix of dark meat and white meat
- 3 tablespoons Karimix Rendang Paste
- 2 white onions, finely diced
- 3 cloves of garlic, finely diced
- 400ml Extra Rich Coconut milk
- 250ml Chicken stock
- 3 tablespoons Desiccated Coconut, toasted under a grill
- 1 teaspoon fish sauce
- Woh-Hup Sambal Ikan Bilis sambal paste, to taste
- Fresh coriander
- A little rapeseed oil for frying
- Lime wedges
- Sliced cucumber
- Diced tomatoes
- Crispy shallots
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