COME AND VISIT OUR WAREHOUSE SHOP. OPEN WEEKDAYS 9am - 5pm at CHURCH FARM, RODE, SOMERSET BA11 6AA

Chicken Rendang

Chicken or Turkey Rendang Recipe - Somerset Foodie Ben Tollworthy

This take on the classic Rendang isn't traditional, but it's really tasty and works perfectly with the remains of a Sunday roast chicken or turkey at Christmas! Having plenty of left-over roast turkey is one of the bonuses of all that effort you put in on Christmas day.

If youre using turkey I tend to save as much of the dark turkey meat for this dish, leave the white meat for your sandwiches, although a mix of both is fine.

Ingredients
Serves 3-4
500g left-over roast turkey or chicken, a mix of dark meat and white meat
3 tablespoons Karimix Rendang Paste
2 white onions, finely diced
3 cloves of garlic, finely diced
400ml Extra Rich Coconut milk
250ml Chicken stock
3 tablespoons Desiccated Coconut, toasted under a grill
1 teaspoon fish sauce
Woh-Hup Sambal Ikan Bilis sambal paste, to taste
Fresh coriander
A little rapeseed oil for frying
Optional garnishes
Lime wedges
Sliced cucumber
Diced tomatoes
Crispy shallots

1. Carve off your left-over turkey and chop it into large bite-size pieces, if in doubt with the size, err in the larger side.

2. Heat a heavy casserole pan to medium heat, add a couple of tablespoons of oil and fry the onions and garlic until they start to colour.

3. Toast the desiccated coconut under a grill until it's golden brown, be careful with this as it's really easy to walk away and come back to a burnt mess!

3. Add in the rendang paste and cook for a couple of minutes before adding the coconut milk, the toasted desiccated coconut, the chicken stock and fish sauce.

4. Simmer gently for 15 minutes then add in the turkey. Bring back up to a simmer and cook until everything is hot. Rendang curries are classically a dry curry but if you think it's a bit too dry, add in a little water or stock. I like my Rendang to be more on the saucy side and as we are not cooking the meat from scratch, a little extra liquid may be required.

5. Sambals are served with virtually every meal in Malaysia and Indonesia, the Woh-hup Sambal Ikan Bilis is perfect to serve on the side and adds a lovely extra flavour. Let everyone help themselves to as much as they like. Plain rice, fresh coriander as pretty important to serve along with your choice of optional garnishes.

Enjoy! Don't forget to tag us if you cook this at home - or leave a review for our recipe here. Ben 



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Chicken Kebab with Hot Sauce and Garlic Sauce
Chicken Kebab with Hot Sauce and Garlic Sauce

1 Comment

The Kebab Club was set up by a husband-and-wife team who are on a mission to bring authentic Turkish flavours to foodie cooks in the UK. Here we've tried out their Chicken Shish Marinade along with their hot sauce and garlic sauce.....the full kebab shop experience!
Spanish Fabada Asturiana
Spanish Fabada Asturiana

1 Comment

Fabada hails from the Asturias region of Northern Spain and is the most heavenly combination of butter beans with pork, smoked chorizo, smoked black pudding and pancetta, cooked in chicken stock with plenty of garlic, onion and a touch of saffron. It's a bit like Spain's answer to Cassoulet and the perfect antidote to cold, wet weather.
Beef Rendang
Beef Rendang

4 Comments

An Indonesian street food classic and one of the tastiest dishes on the planet. Chunks of beef gently simmered in coconut milk with lemongrass, galangal, cardamom, cinnamon and lime leaves, the flavour combination is sensational. Unlike many other 'wet' curries, Rendang is cooked until most of the liquid has reduced, concentrating the flavours and making it super tasty.