Ingredients
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
Method
- Rinse and clean boneless chicken leg. Pat dry and cut into cubes, set aside.
- In a pan, fry sliced potatoes until golden brown over medium heat. Set aside.
- 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.
- Add diced chicken, water and stir well. Continue to simmer for another 15 mins or until it’s fully cooked.
- Garnish with chilli padi and coriander leaves. Ready to serve.
