Originally cooked by an indigenous people of Indonesia known as the Minangkabau people, there are now many different versions of rendang eaten all over Indonesia, Malaysia and Singapore. The length of time the curry is cooked for determines how intense the flavour is and whether a saucy curry, like this chicken version or a drier version, often made with beef is produced.

On the side we’ve got a green bean salad known as kerabu, a braised cabbage dish and sambal asam, a tangy version of Malaysia’s favourite condiment which adds a real kick to the meal!

RENDANG PASTE SPICES: Toasted coriander, chilli, toasted cumin, fennel, turmeric, cassia, lemongrass, Kaffir Lime, nutmeg, tamarind powder (tamarind, starch)

RENDANG WHOLE SPICES: Kaffir lime leaves, lemongrass, cassia

SAMBAL SPICES: Chilli, tamarind powder (tamarind, starch), toasted cumin

CHILLI FLAKES.

CABBAGE SPICES: Turmeric, brown mustard seeds, red pepper flakes, ginger

KERABU SPICES: Chilli flakes, shrimp powder, onion, kaffir lime leaf

*Allergens

• 4 chicken legs or large chicken thighs on the bone 
• 2 large red onions
• 4 cloves of garlic
• A small piece of ginger - roughly chopped to make 2 tsp
• 200g green beans
• ½ small white cabbage 
• ½ cucumber 
• 2 limes
• 200ml coconut milk (½ a standard-size tin or you can buy it in a pouch) 
• 25g desiccated coconut
• Rice for 4 to serve
• 25g peanuts - coarsely crushed
• 1tbsp sugar