Indonesian Chicken Rendang Curry & Rice
with Smashed Pickled Cucumber & Chilli
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Forget the takeout – this fragrant Indonesian-style rendang features tender chicken cooked in a rich, coconut-infused sauce that’s packed with authentic spice. We’ve paired it with fluffy jasmine rice and a zesty pickled cucumber salad to cut through the decadence, while a kick of chilli brings the heat. It’s a bold, melt-in-your-mouth classic that brings a taste of the tropics straight to your dinner table.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
1 packet
Makrut Lime Leaves
1
Long Chilli
330 g
Chicken Breast
1
Rendang Paste
(Contains: Milk)
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (rice wine or white wine)
1 cup
water (for the rice)
¼ cup
water (for the curry)
Utensils
Cooking Steps
- Add the water (for the rice) to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
- Meanwhile, using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop.
- In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
- Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
- Remove centre veins from makrut lime leaves, then very finely chop.
- Thinly slice long chilli (if using).
- Cut chicken breast into 2cm chunks.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
- In a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Reduce heat to medium, add makrut lime leaves and rendang paste and cook until fragrant, 1 minute.
- Add coconut milk and the water (for the curry) and simmer until slightly thickened, 2-3 minutes. Season to taste.
- Drain pickled cucumber.
- Divide jasmine rice between bowls.
- Top with Indonesian chickenrendang curry.
- Garnish with chilli and pickled cucumber. Enjoy!
