Rendang with chicken

Boil the rice according to the instructions on the package. Cut the leaves from the bunch of carrots, leave 2 cm. Remove or peel the carrots.

Heat 2 tbsp oil in a frying pan and fry the chicken breast brown. Put the Bumbu spice through. Pour 175 ml of water along the edge in the pan and bring to the boil. Put the lid on the pan and simmer for 10 minutes on low heat. Take the lid off the pan, raise the heat and allow the cooking liquid to reduce to a sauce thickness.

Heat the rest of the oil in a frying pan. Fry the carrots for 2 min. Add 100 ml water and simmer the carrots with the lid on the pan for about 10-12 min until they are al dente. Add the ginger syrup and warm for 1 more minute.

Divide the rice with the chicken curd over 4 plates and add the ginger carrots.