900 g chicken thigh fillets
150 g rendang paste
400 ml coconut milk
1 tbsp sambal
½ tbsp garlic paste
2 onions
2 tbsp sugar
500 g green beans
600 g basmati rice
2 tsp turmeric
60 g fried onions
Atjar (pickled vegetables)
Prawn crackers
Cut the chicken into bite-sized pieces.
Sauté the rendang paste, then add the onion.
Add the chicken and cook briefly.
Add the coconut milk.
Let the chicken simmer gently for approximately 30 minutes until tender.
Sauté the onions, garlic, sambal, and sugar.
Add the coconut milk and a small amount of water.
Add the green beans and simmer until just tender.
Cook the rice with the turmeric.
Serve with atjar and prawn crackers, and garnish with fried onions.