Chicken Rendang Tacos
with Wedges
- Cereals containing gluten
- Milk
- Wheat
Rendang is a dry coconut curry gravy, slow cooked in aromatics. The dark colour is due to the long braising and caramelisation. It's popular in Singapore, Indonesia and Malaysia, where hawker culture is strongly prevalent. They were stalls with quick, hearty comfort meals from home countries of immigrants such as this curry.
Ingredients
1 unit(s)
Onion
4 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
15 grams
Desiccated Coconut
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Ginger, Garlic & Lemongrass Puree
10 grams
Chicken Stock Paste
30 grams
Sambal Paste
200 milliliter(s)
Coconut Milk
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar for Pickling
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion and diced chicken to the pan and stir-fry until the onion is softened and the chicken is browned all over, 7-8 mins.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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 the coconut is 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.
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. Mix together well, then set aside to pickle.
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 tyour 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.
Share your chicken rendang between your serving bowls.
Top with the sambal carrot pickle.
Serve with the buttery naans alongside for dipping and scooping.
Enjoy!
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