Indonesian rendang chicken curry
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Rendang was traditionally served just for ceremonies – but with its elegant spicing it’s great for any occasion and makes a deliciously satisfying supper
Ingredients
Olive Oil
2 teaspoon(s)
Chicken breast, skinless, raw
500 g
Chicken stock cube(s)
½ cube(s)
Butternut Squash
400 g
Reduced fat coconut milk, tinned (7.7% Fat)
80 ml
Lime Juice, Fresh
1 tablespoon(s)
Tamari soya sauce
10 ml
Green Beans
150 g
Turmeric
1 teaspoon(s)
Coriander, fresh
15 g
Lime
1 medium
Onion
1 medium
Garlic
3 clove(s)
Lemongrass paste
1 teaspoon(s)
Asda Tamarind Paste
10 g
Root Ginger
2 teaspoon(s)
Ground coriander
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Chilli, green or red
2 individual
Salt
1 teaspoon(s)
Instructions
1
To make the Rendang paste, blend onion, garlic, lemongrass paste, tamarind paste, ginger, spices and chilli together until a smooth paste forms. The set aside.
2
Heat the oil in a large pan over a medium-high heat. Cook chicken for 5 minutes until browned and cooked through. Set aside.
3
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.
4
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.
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