Bird Eye’s Chili Chicken Rendang
50m
Ingredients
Instructions
1
Heat oil in a pan, stir-fry the ground ingredients (A) until fragrant and oil rise on top.
2
Add the chicken, coconut milk, water, palm sugar, kaffir lime leaves and tamarind slice. Cook until the chicken is tender.
3
Season with AJI-NO-MOTO® and salt.
4
Add the toasted grated coconut and cook until the oil separates again.
5
Add turmeric leaves, stir until the gravy thickens slightly.
6
Ready to serve.
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