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.

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One Comment Add yours

  1. stellabranch says:

    Looks delicious!

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