Chicken rendang with fries
Craving rendang, but don't have much time to spend in the kitchen? Then make this chicken rendang with fries. Ready in 30 minutes!
Craving rendang, but short on time in the kitchen? Then make this chicken rendang with fries. Using chicken makes it ready in just 30 minutes. The pickled cucumber adds a touch of sourness.
Preparation
Preheat the deep fryer to 180°C (350°F). Peel and finely chop the garlic. Cut the chicken thigh in half.
Heat the sunflower oil in a large pan and sauté the garlic for 3 minutes. Add the chicken thighs and Mix for Rendang and cook for 4 minutes. Deglaze with the water and coconut milk. Simmer gently for 15 minutes, or until cooked through.
Remove the chicken from the pan and fluff it with a fork to create pulled chicken. Add the pulled chicken back to the rendang sauce and stir.
Meanwhile, fry the chips in the preheated deep fryer according to the instructions on the packaging.
Divide the fries and rendang over the plates and serve with the atjar ketimoen.
Variatietip
Vervang de kip door 1200 g sukadelappen en gaar deze ongeveer 3 uur in 100 ml water en 600 ml kokosmelk. Let op dat de rendang niet droog kookt, voeg eventueel extra water toe.
Ingredients
- 1 teen knoflook
- 770 g kippendij
- 2 el zonnebloemolie
- 2 el Mix voor Rendang
- 100 ml water
- 400 ml kokosmelk
- 750 g Franse friet
- 250 g atjar ketimoen
Supplies
- Deep fryer or air fryer
Products used in this recipe
€1,49