Indonesian rendang chicken curry
Chicken breast, skinless, raw
500 g, cut into 3cm pieces
Malay Taste Rendang Curry Paste
Chicken stock cube(s)
½ cube(s), 160ml stock
400 g, cut into 2cm pieces
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Lime Juice, Fresh
Kikkoman Tamari Gluten Free Soy Sauce
150 g, chopped
1 medium, wedges to serve
- Heat the oil in a large pan over a medium-high heat. Cook chicken for 5 minutes until browned and cooked through. Set aside.
- Add the curry paste to the pan and cook, stirring, for 1 minute. Add the stock, coconut milk, squash, lime juice and tamari and bring to the boil. Reduce heat and simmer for 5 minutes.
- Add the chicken and simmer, covered, for 10 minutes. Add the beans and simmer, uncovered, for 5 minutes until chicken and veggies are cooked. Stir in the coriander, divide between 4 bowls and serve with lime wedges.