Indonesian Chicken Rendang Curry with Coconut Basmati Rice

I found this Indonesian Rendang Sauce in Waitrose this week.
I fried a red and white onion in some olive oil, added fresh chicken breast cut into pieces and fried til it began to brown. I then added mini corn cobs and sugar snaps cut into pieces before adding the sauce. I then brought to the boil and simmered for 10 minutes.
Served with Tilda’s delicious Coconut Basmati rice and mini naan bread.
Highly recommend this sauce.







One Comment Add yours

  1. stellabranch says:

    Looks delicious!

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