Chicken Rendang

• 1 tbsp vegetable oil
• 2 tbsp rendang curry paste
• 1 None onion, sliced
• 3 None potatoes, peeled and cut into chunks
• 1 can (14 oz) coconut milk
• 2 cups chicken stock
• 4 None kaffir lime leaves, torn
• 4 None boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
• None None Steamed rice, to serve
• None None Fresh cilantro and mint leaves, and sliced cucumber, for garnish

1. Heat oil in a large saucepan on medium heat. Saute paste for 1 min, or until fragrant. Add onion and saute for 2-3 mins, until tender. Mix in potatoes and cook, stirring, for 1 min.
2. Stir in coconut milk, stock and lime leaves. Bring to a boil. Reduce heat to low; simmer, covered, for 20-25 mins, until potatoes are tender.
3. Add chicken, stirring to combine. Simmer, uncovered, for 5-10 mins, until chicken is cooked through. Season to taste. Serve curry on a bed of rice. Top with cilantro, mint and cucumber.

vegetable oil, rendang curry, onion, potatoes, coconut milk, chicken stock, lime, chicken thighs, steamed rice, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33579 (may not work)