Indonesian Pandang Chicken

Indonesian Pandang Chicken


4 people made this

Kids will eat this and I know because my mum would always cook this for us kids. Alter the amount of chilli to your own taste.


Serves: 4 

  • 1 kg chicken thigh fillets
  • 125ml lime juice
  • 250g tinned tomatoes
  • 1 cup (250ml) water
  • 3 small red chillies
  • 2 tsp ginger
  • 2 cloves garlic
  • 1 tsp tumeric
  • 1 lemon grass stem
  • 250ml coconut cream

Preparation:15min  ›  Cook:40min  ›  Extra time:1hour marinating  ›  Ready in:1hour55min 

  1. Combine the chicken with the lime juice and leave for up to an hour.
  2. Combine tomatoes with water and blend until smooth.
  3. Add tomatoes, chillies, ginger, garlic, tumeric, lemon grass and undrained chicken into a pot. Bring to boil, reduce heat, cover and simmer for 30 minutes.
  4. Add coconut cream and simmer un-covered for 10 minutes.
  5. remove the lemongrass stem and serve with rice. I like to have cucumber slices on the side to cool my mouth down a bit! :)

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