This legendary curry of Indonesia and Malaysia works equally well with chicken or beef. Serve with rice. Medium hot. Method In a heavy pan, mix half the jar of Rendang Curry Paste with 750ml coconut milk. Add 750g cubed meat or jointed chicken and simmer, uncovered, adding extra water if necessary. Curry is ready when gravy is reduced and thick, and meat is tender. Serves 6 with rice. Ingredients A blend of spices, onion, garlic, ginger, canola oil, galangal, shrimp paste, cane and palm sugars, tamarind, fish sauce, lemon grass, salt, kemiri nuts, citric acid
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