Rendang (Chicken) | Prima Taste

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Rendang is a traditional Asian dry curry, originally concocted to tenderise and disguise tough cuts of meat. Since then, it has become a very popular dish using beef, lamb or chicken chunks. The secret behind great Rendang is the gravy, consisting of spices like coriander, cinnamon, turmeric and a generous dose of coconut milk.

Simple

Enhanced

Enhanced

Simple

Simple

INGREDIENTS

Serves 5-7

1.2 kg

Chicken leg, chunks, boneless and skinless

180 ml

Water

1 pkt

Rendang Paste **

1 pkt

Prima Coconut Premix **

** Included in Prima Taste pack.
Steps

1. Stir-fry marinated chicken for 5 mins on medium-low heat in a pot.
2. Pour Prima Coconut Premix and 180 ml water into a bowl. Stir and mix well. Add mixture into pot and bring to boil on medium high heat. Stir occasionally.
3. Lightly boil on medium heat for another 12-14 mins. Stir occasionally while simmering (Gravy should be slightly thick and glossy when ready).
4. Serve with warm rice.
VARIATION
You may,
- Marinate chicken in a container with whole packet of Rendang Paste (at least 12 hours in chiller), for a more robust taste.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ˜ 230 ml
INGREDIENTS 材料

亚洲干咖喱糊 / Rendang Paste

百胜厨椰浆调配粉 / Prima Coconut Premix

鸡腿，大块、无骨、去皮, 1.2 公斤

水, 分量足够将鸡肉完全覆
Steps 烹煮法

1. 把鸡肉和整包亚洲干咖喱糊一起放入容器腌泡（放入冷藏处腌至少12小时以加强口味）。
2. 加入腌制后的鸡肉，以中低炒3分钟。
3. 把百胜厨椰浆调配粉（Prima Coconut Premix）和180毫升的水倒在一个碗内。
4. 搅拌均匀。
5. 倒入锅子里，
6. 以中火煮沸，
7. 不时搅拌。
8. 以中火稍微煮12-14分钟。
9. 在慢火烹煮过程中需要不时搅拌。（煮好后的酱汁应该是稍微浓稠滑亮。）
10. 配上温热的白饭食用。