Using coconut milk in both the dressing and the marinade makes for succulent chicken that’s ready in just 40 minutes.

In a deep saucepan, add: the onion, lime juice, coconut milk ... Assemble the tacos: Fill each crispy taco with the shredded chicken and sauce. Decorate with a few fresh coriander leaves and ...

"I like the rendang flavour, there's a coconut sweetness. However, the chicken skin isn't crispy. It can't be eaten and all the sauce is on the skin so I can't eat it," Mr Wallace remarked.