Description
A delicious fusion of traditional Chicken Rendang and classic Shepherd’s Pie, perfect for Iftar.
Ingredients
Scale
- 500g chicken, diced
- 2 cups mashed potatoes
- 1 cup coconut milk
- 2 tablespoons rendang curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons oil
- Salt and pepper to taste
Instructions
- Heat oil in a pan and sauté onions, garlic, and ginger until fragrant.
- Add diced chicken and cook until browned.
- Stir in rendang curry paste and coconut milk, simmer for 15 minutes.
- Add mixed vegetables and cook for another 5 minutes.
- Transfer the chicken mixture to a baking dish and top with mashed potatoes.
- Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden brown.
Notes
- For a spicier version, add more rendang curry paste.
- Can substitute chicken with beef or vegetables for a different flavor.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indonesian-Malaysian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg