Chicken Rendang with Turmeric Rice & Rojak Salad

Chicken Rendang with Turmeric Rice & Rojak Salad

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 29, 2020.
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Ingredients

Rice

  • 1 pack brown rice
  • 1 pack turmeric

Salad

  • 1/2 Lebanese cucumber, halved lengthways & thinly sliced
  • 1 can pineapple, drained & roughly chopped
  • 1 red chilli, thinly sliced (optional)
  • 1 pack tamarind sauce
  • 1 pack chopped peanuts
  • 1 bunch coriander, leaves picked

Rendang

  • 1 pack chicken thighs, diced 2cm
  • 1/2-1 pack rendang paste
  • 200ml coconut milk
  • 1/2 pack baby spinach
  • 1 tsp fish sauce

To Serve

  • 1 pack coconut chips

Steps

  1. Bring a pot of salted water to the boil. Cook rice. Add rice and turmeric to pot of boiling water and cook uncovered for 20-25 minutes, until tender. Drain well.
  2. Prep salad. In a bowl, combine all salad ingredients together. Season to taste and set aside to marinate.
  3. Toast coconut chips. Heat a dry fry-pan on medium heat. Add coconut chips and toast for 1-2 minutes, stirring often, until golden. Transfer to a bowl and set aside for serving. Reserve pan for chicken.
  4. Prep & cook rendang. Pat chicken dry, dice 2cm and season. Heat a drizzle of oil in a reserved pan on medium-high heat. Cook chicken and rendang paste for about 3 minutes, until fragrant and golden. Add coconut milk, reduce heat to low-medium and simmer about 8 minutes, until sauce is thick and coats the chicken. Stir through spinach and fish sauce. Season to taste.
  5. Serve rice topped with rendang and coconut chips. Serve salad on the side.

Nutritional Information

Energy 2517 kj
602 kcal
Protein 29.2g
Carbohydrate 59.5g
Fat 26.5g