Spicy Chicken Rendang Curry and Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1pcs chicken-style stock cubes
• 300g free-range chicken breast fillet
• 45g rendang curry paste
• 200ml coconut milk
• 150g peas
• 10g fried shallots
• 125ml (½ cup) boiling water
• 15ml neutral-flavoured oil
• 15ml white vinegar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   While the rice is cooking, crush or finely chop the garlic. Coarsely chop the tomato. Coarsely chop the cucumber. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
3. Step 3 — Brown chicken
   Thinly slice the chicken into strips. Heat 1 tbs oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 2 mins or until browned (the chicken won't be cooked through). Remove from the pan.
4. Step 4 — Start curry
   Reduce the heat to medium-high. Cook the garlic and curry paste, stirring, for 1-2 mins until fragrant and the curry paste splits. Stir in the stock and coconut milk and bring to a gentle simmer. Cook, stirring occasionally, for 4-5 mins to develop the flavour.
5. Step 5 — Finish curry
   Add the chicken and peas to the curry sauce and return to a gentle simmer. Reduce the heat to medium and cook, stirring, for 2 mins or until tender and the sauce is slightly thickened (it's important the curry doesn't boil or the coconut milk may separate – reduce the heat if necessary). Stir in 2 tsp white vinegar. Taste, then season with salt and pepper.
6. Step 6 — Make salsa and serve
   Put the tomato, cucumber and 2 tsp white vinegar in a bowl, season with salt and pepper and stir to combine. Fluff the rice with a fork. Divide the rice and curry among bowls. Scatter with the fried shallots and serve with the salsa.