Chicken Rendang

Step 1

Make the paste by pounding together 2 Garlic clove, 1 stalk Lemongrass, 1 tbsp Fresh ginger, 1 Red chilli, 1 tsp Ground coriander and 1 tsp Ground turmeric in a pestle and mortar. Set aside.

Step 2

Heat 0.5 tbsp Olive oil in a pan and cook 300 g Chicken breast until browned all over, about 5-7 minutes.

Step 3

Add 1 Onion and cook until golden brown, about 5 minutes.

Step 4

Add the paste, mix well and cook for a further minute. Add juice of 1 Lime, 1 pinch Sea salt and 1 tbsp Fresh ginger and cook for a further two minutes.

Step 5

Add 400 ml Light coconut milk and bring to the boil.

Step 6

Reduce the heat and simmer, allowing the liquids to reduce considerably, about 30 minutes.

Step 7

Serve with rice.