IMG_4243_chicken rendang 02_curry

chicken rendang (variation of) - for the curry:

- 3 large chicken fillets, chopped

- 2 stalks lemongrass

- vegetables of choice (red peppers, baby corns, carrots, spring onions, mushrooms, pak choi, etc)

- 400ml can of cream coconut

- cardomom to taste (seeds of 2 pods max recommended) [nah, skip]

- salt

- tamarind sauce to drizzle on the top when served (or add dark brown sugar to the curry while cooking)

_ _

bit of fresh grated ginger, crushed fresh garlic, fresh sliced chilli to suit...

 

MIX + MATCH:

- louble.wordpress.com/2014/11/20/beef-rendang-recipe-lardb...

 

- snapguide.com/guides/make-chilli-and-lemon-grass-chicken/

 

- www.taste.com.au/recipes/26954/chilli+and+lemongrass+chicken

 

- flic.kr/p/ELaFCy variant of, Mar2016

Done