Indian Chicken Tikka Masala

1. In a pan, fry the rendang paste and add the coconut milk and water. This will seem way too watery at first, but trust us - it will be fine! 

2. Add the diced steak and fry on a high heat for a few minutes. 

3. Then simmer for 15 to 20 minutes, until the sauce is well thickened. If necessary, add a little cornstarch for better and faster binding.

4. In the meantime, cook some rice and beans, if necessary.  

5. Serve with prawn crackers and red chilli pepper!