Ayam Rendang

A twist on the classic Rendang Sapi / Beef Rendang.
6-8 people
Total time: 45 minutes
Ingredients
2kg of chicken meat (skin on optional)
1 jar of Bali In A Jar Curry Paste
1 tbs of Bali In A Jar Chili Paste
2 tbs of vegetable oil
100g shredded or dessicated coconut (or use toasted coconut if avaiable)
50g fried onion
100ml coconut cream – Kara brand is recommended
Salt and pepper to taste
1 litre of water

Cooking Instruction
1. Heat oil in a deep pot. Dice chicken and place in pot and cook until brown and softened on all sides
2. Pour in a whole Bali In A Jar Curry Paste together with 1 tablespoon of Bali In a Jar Chilli Paste and stir through into the meat. Keep stirring until the sauce releases a fragrant aroma
3. Add coconut cream, stir through and then add enough water to cover the meat. Keep cooking on medium, occasionally turning over the meat, for around 20 minutes.
4. In a separate frying pan, toast the shredded or desiccated coconut on very low heat until brown.
5. After toasting, blend the toasted coconut with the fried shallots
6. When the water has been reduced add the blended coconut to thicken and enhance the colour of the beef
7. Turn stove to low, and simmer for 15 minutes.