Indonesian Pandang Chicken

    1 hour 55 minutes

    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.

    4 people made this

    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! :)

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    I made this this evening and I must say that it is really tasty. Light, aromatic, flavoursome and hardly needed any seasoning. Definitely one to be made again  -  04 Oct 2010  (Review from Allrecipes UK & Ireland)


    This has way too much lime juice. The only thing we could taste was the lime juice which made it very acidic and barely edible. Perhaps draining the chicken before adding it would be a better idea  -  24 Jul 2017  (Review from Allrecipes UK & Ireland)


    happy days just made this and it is fab the kind of spices i enjoy i have eaten about half and i don't think it will last untill dinner  -  02 Oct 2010  (Review from Allrecipes UK & Ireland)