How to Make Indonesian Chicken Rendang Curry

Erin's Indonesian Chicken

Put rice on to cook and add carrots to par boil for five mins.

Recipe Summary Erin's Indonesian Chicken

This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!

Ingredients | Indonesian Chicken Rendang Curry

1 cup uncooked long grain white rice

2 cups water

1 pound fresh green beans, trimmed and snapped

2 teaspoons olive oil

1 pound skinless, boneless chicken breast halves - cut into chunks

¾ cup low-sodium chicken broth

⅓ cup smooth peanut butter

2 teaspoons honey

1 tablespoon low sodium soy sauce

1 teaspoon red chile paste

2 tablespoons lemon juice

3 green onions, thinly sliced

2 tablespoons chopped peanuts (Optional)

Directions

Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.

Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.

Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.

Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

Info | Indonesian Chicken Rendang Curry

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Erin's Indonesian Chicken

World Cuisine Recipes, Asian, Indonesian,