Chicken version available in Malaysia only but delicious with many types of meat, seafood and even tofu.
Cook From Frozen
Artificial Preservative Free
Artificial Colouring Free
Ingredients and Allergy Advice:
Water, Coconut Milk, Shallot, Potatoes, Lemongrass, Toasted Grated Coconut, Vegetable Oil, Garlic, Ginger, Galangal, Turmeric Powder, Dried Chillies, Chilli Powder, Salt, Sugar, Tamarind, Monosodium Glutamate.
Put 200g of Rendang sauce into a pan. Cook until the sauce begins to simmer.
Add in about 2 to 3 pcs of medium-sized chicken thighs. Cook until the chicken tender.
Additionally, you may add in 100g of fresh coconut milk (if prefered). Make sure to continue stirring to prevent the coconut milk from separating.
Add in 2 thinly sliced turmeric leaves into the sauce.
Ready to serve.