Chicken Rendang with Potatoes
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Chicken Rendang with Potatoes

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Level

moderate
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Cooking

17 min
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Preparation

45 min
Ingredients
Servings
3
Golden Chef Singapore Rendang Paste
1 packet
Boneless Chicken Leg
400 g
Large Potatoes, sliced
2
Chilli Padi
1
Lemongrass, cut into 5cm
1 stalk
Water
120 ml
Cooking Oil
Chilli Padi
3
Coriander Leaves
1 stalk
How to cook
Step 1
  • Rinse and clean boneless chicken leg. Pat dry and cut into cubes, set aside.
Step 2
  • In a pan, fry sliced potatoes until golden brown over medium heat. Set aside.
Step 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.
Step 4
  • Add diced chicken, water and stir well. Continue to simmer for another 15 mins or until it’s fully cooked.
Step 5
  • Garnish with chilli padi and coriander leaves. Ready to serve.
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