Rendang

Without Chicken:
Water, Coconut Milk, Shallot, Potatoes, Lemongrass, Toasted Grated Coconut, Vegetable Oil, Garlic, Ginger, Galangal, Turmeric Powder, Dried Chillies, Chilli Powder, Salt, Sugar, Tamarind, Monosodium Glutamate (E621).
With Minced Chicken:
Chicken (22.9%), Palm Oil, Coconut Milk, Water, Texturised Vegetable Protein Soy Flour, Onion, Dried Chilli, Shallot, Galangal, Lemongrass, Toasted Grated Coconut, Ginger, Turmeric Powder, Chicken Stock, Sugar, Cinnamon, Tamarind, Turmeric Leaf and Kaffir Lime Leaf.
Contains Soy.

Put 200g of Rendang sauce into a pan. Cook until the sauce begins to simmer.
Add in about 2 to 3 pcs of medium-sized chicken thighs. Cook until the chicken tender. 
Additionally, you may add in 100g of fresh coconut milk (if prefered). Make sure to continue stirring to prevent the coconut milk from separating.  
Add in 2 thinly sliced turmeric leaves into the sauce. 
Ready to serve.