Chicken Rendang with Potatoes

Start cooking

• 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 the rendang paste and simmer over medium-low heat for 2 mins.
• Add diced chicken and water. 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.