Chicken Rendang Inspired Curry

Meanwhile, heat a small frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.

Once toasted, set aside.

Add the Indonesian style spice mix, ginger, garlic & lemongrass puree, chicken stock paste, sugar for the sauce (see pantry for amount), half the sambal and half the garlic to the chicken pan. Stir-fry until fragrant, 1 min more.

Next, stir in the coconut milk, toasted coconut and water for the sauce (see pantry for amount).

Bring to the boil, then lower the heat and simmer until the sauce has reduced and thickened, 20-25 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While your rendang is simmering, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Repeat the same process with the cucumber, peeling long ribbons down the length of the cucumber, stopping at the seeds.

In a medium bowl, combine the rice vinegar, sugar for pickling (see pantry for amount) and remaining sambal.

Season with salt, then add the carrot and cucumber ribbons. Mix together well, then set aside to pickle.

When the rendang has about 10 mins remaining, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Just before your rendang is ready, pop the naans onto a medium baking tray.

Sprinkle with a little water, spread over the butter (see pantry for amount) and remaining garlic and pop them into the oven to warm through, 2-3 mins.

Once your rendang is ready, taste and season with salt and pepper if needed. TIP: Rendang curries are typically thick, however add a splash of water if you'd prefer it thinner.