Chicken Rendang Pasta

Text Manfred Tham Photography Darren Chang Art Direction & Styling Diane Ng

 

Serves 2

INGREDIENTS

200g Borges Fusilli Pasta

10g Finest Quality desiccated coconut

1 tbsp vegetable oil

300g boneless chicken fillet or thigh, cut into 3cm cubes

1 stalk lemongrass stalk, pounded lightly and halved lengthwise

3 kaffir lime leaves

1 packet Dancing Chef Pandang Rendang paste

150ml Emmi Greek yogurt

150ml water  

Salt and pepper, to taste

 

DIRECTIONS

1 Cook the pasta until al dente, following the instructions on the packet. 

2 Toast the dessicated coconut in a dry pan set over medium heat, until completely brown. Set aside.

3 Heat the oil the pan. Sear the chicken for about 4min each side, until well-browned but not cooked through. Remove from heat and set aside. 

4 In a clean and dry pan, cook the lemongrass and kaffir lime leaves for about 1min, until fragrant. 

5 Add the rendang paste and cook for 3mins. Turn off the heat and cool completely. Then stir in the yogurt and water. 

6 Bring the mixture to the boil and add the seared chicken. Simmer on low heat for about 10mins until the meat is cooked through and the sauce thickens. 

7 Add the toasted coconut and serve the rendang on the pasta.