Ingredients
Rendang is a popular meat dish in Indonesia, Malaysia and Singapore. Traditional dry rending is slowly cooked until the meat is tender and has absorbed the herbs. It’s super tasty with some roti or naan bread.
Preparation time: 30 minutes
Number of servings: 2
Ingredients:
- 120g Rendang curry paste
- 1 pack roti paratha or naan bread
- 300g chicken thighs
- 6 shiitake mushrooms, in thin slices
- 2 carrots
- 1 onion, in slices
- 150ml coconut milk
- 50ml water
- Oil
How to make it
Heat 1 tablespoon of oil in a pan on medium heat. Add the onions and stir well until the aromas are released. Then add the rending curry paste. Add the water and coconut milk, followed by the chicken, mushrooms and carrots. Cover the pan with a lid and simmer for 15 minutes until the chicken is done and the carrots are soft. Bake the roti paratha or naan bread and serve it with the chicken rendang.