Chicken rendang

Method

1. Combine the coriander, cumin, fennel, turmeric, pepper, paprika and sugar in a bowl.

2. Put the lemon grass, onions, garlic, candlenuts, chillies and galangal in a blender and purée until very smooth.

3. Dry-fry the desiccated coconut without any oil until golden brown. Transfer to a blender and blend until smooth.

4. Heat the oil in a sauté pan large enough to take the chicken pieces in a single layer. Add the puréed spices and fry over medium heat for 5 minutes, stirring.

5. Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices. Stir in the dry spices, then add the lime leaves, prawn paste, coconut milk and salt to taste. Bring to the boil then simmer gently for 15 minutes.

6. Stir in the desiccated coconut. Cover tightly and simmer over low heat for another 20 minutes without removing the lid. Serve with rice and plenty of vegetables.

Comments                        add a comment

Be the first to add a comment...

Ingredients

Main:

1 tbsp ground coriander
1 tsp ground cumin
1 tsp crushed fennel seeds
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
1 tsp Paprika
2 tsp soft brown sugar
2 stalks Lemon grass
100g small onions, finely chopped
3 garlic clove, chopped
2 candlenuts or macadamia nuts, chopped
3 fresh red chillies, deseeded and chopped
4 slices galangal root
1 chicken, weighing about 1.3kg, cut into 12 pieces
4 lime leaves, torn
1 tsp prawn paste
2 tbsp vegetable oil
400g can coconut milk
100g desiccated coconut
Salt

To serve:

plainly boiled rice
green vegetables

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Save money on shopping bills
Real Italian food for real food lovers