Chicken Rendang with Potatoes

Serving 3-4 paxs
Preparation Time 45 mins
Skill Intermediate

1 packet Golden Chef Singapore Rendang Paste*
400g Boneless Chicken Leg
2 nos Large Potatoes, sliced
1 no Chilli Padi
1 no Lemongrass, cut into 5cm
120ml Water
Cooking Oil

For Garnish

3 nos Chilli Padi
1 stalk Coriander Leaves

*Available at your nearest FairPrice store

  1. Rinse and clean boneless chicken leg. Pat dry and cut into cubes, set aside.
  2. In a pan, fry sliced potatoes until golden brown over medium heat. Set aside.
  3. In the same pan, add lemongrass, chilli padi and fry for 1 min. Add rending paste and simmer over medium-low heat for 2 mins.
  4. Add diced chicken, water and stir well. Continue to simmer for another 15 mins or until it’s fully cooked.
  5. Garnish with chilli padi and coriander leaves. Ready to serve.
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