Karen K's Malaysian Chicken Rendang

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 4

Ingredients

24.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)1.0 tbsp Peanut Oil0.25 tsp Cinnamon, ground0.13 tsp Cloves, ground0.13 tsp Cardamom, ground1.0 cup Rooster Brand Coconut Milk1.0 cup (8 fl oz) Water, tap1.0 tbsp Lime Juice, juice of 1 lime0.1 cup, shredded Coconut, raw1.0 serving Great Value No Calorie Stevia0.5 tsp Salt6.0 serving Green Onion (fresh-1 stalk)1.0 tsp Ginger Root4.0 clove Garlic0.25 serving Hot Sauce, Sriracha Hot Chili Sauce 1 tsp (5g)

Directions

1. Make a spice paste from the green onions, garlic, ginger and Sriracha. Place in a food processor. Blend into a paste. 2. Chop raw chicken into small, bite-sized pieces. Heat the peanut oil in a large frying pan. Add the blended spice paste. Fry until aromatic. Add chicken cubes and one drop of essential oil of lemongrass. Blend with spice paste. Add coconut milk and water, simmering on medium heat. Stir frequently. 3. Add the toasted coconut. Stir well to blend with chicken. Reduce heat to low. Cover. Simmer an additional 30 minutes until chicken is cooked through and the sauce has evaporated. Season with stevia and/or salt, if desired.

Serving Size: 4-6 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user SYLPHANON.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving