Indonesian rendang chicken curry

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.