Rendang is a rich, sweet and spicy curry from Malaysia 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 - this Malaysian chicken version is served here with sambal asam, a tangy version of the region’s favourite condiment which adds a real kick to the meal!
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1 hr 15 mins
Sambal Spices: chilli, Kashmiri chilli, tamarind (tamarind and cornstarch), cumin, mild chilli flakes, oil, salt
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
4 chicken legs or large thighs
1 large red onion
4 cloves of garlic
200ml full fat coconut milk
25g desiccated coconut
1 tbsp sugar
Rice to serve
Large lidded pan
Product Rating (2):
Absolutely wonderful! I’ve tried many of the curry and other recipes, but this kit is my favourite so far. It’s comforting, beautifully spiced and the Sambal is fantastic - enough Chili kick to take notice, but a lovely background warmth as well. Loved it!
Nice to try - loved the chicken recipe, less keen on the sambal (nothing wrong with this, personal taste, found too smokey/strong - we have another kit for this recipe, when we’ll adjust the strength of the sambal with addition of some minced tomato & green papaya or cucumber).
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