Pandang Chicken

    55 min

    An Indonesian classic. Lemon grass slices (in jar) are a fine substitute for fresh lemon grass. Alter the amount of chilli to your own taste. Enjoy! :) My mum would always cook this for us kids.


    Bedfordshire, England, UK
    7 people made this

    Serves: 4 

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

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    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 (remove stem before serving) 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. Serve with rice. I like to have cucumber slices on the side to cool my mouth down a bit! :)

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    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


    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


    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