Ingredients

• 1 tablespoon peanut oil
• 800g chicken thigh fillets, cut into 3cm pieces
• 1 brown onion, finely chopped
• 1/3 cup rendang curry paste
• 1 cinnamon stick
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 4 kaffir lime leaves
• 1 chicken stock cube, crumbled
• 400ml can coconut milk
• 1 cup desiccated coconut, toasted
• 1 tablespoon kecap manis
• 1 Lebanese cucumber, seeded, finely chopped
• 150g cherry tomatoes, quartered
• 1 eschalot, finely chopped
• 1 tablespoon lemon juice, plus wedges to serve
• 4 roti, warmed, to serve

Method

• Step 1 Heat oil in a large, deep non-stick frying pan over medium-high heat. Cook chicken, in batches, for 5 minutes or until browned all over. Transfer to a plate.
• Step 2 Add onion to pan. Cook, stirring, for 3 minutes or until lightly browned. Add the curry paste, cinnamon, curry powder and turmeric. Cook for 1 minute or until fragrant. Add lime leaves, stock cube, coconut milk and 2/3 cup water. Bring to a simmer.
• Step 3 Stir in desiccated coconut. Return chicken to pan. Reduce heat to medium- low. Simmer, stirring occasionally, for 30 minutes or until chicken is cooked through and liquid has evaporated. Stir in kecap manis.
• Step 4 Meanwhile, combine cucumber, tomato, eschalot and lemon juice in a small bowl. Season with salt and pepper. Serve curry with roti, cucumber salsa and lemon wedges.