-
Chicken rendang
- Prep time:
- 3 hrs 45 mins
- Cook time:
- 3 hrs 30 mins
- Serves:
- 5
A bounty of slow-simmered Thai flavours brings sensational results in this mouth-watering curry from Ian Pengelley
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Ingredients
- 5 boneless Chicken thighs
- 100 g Ratte Potatoes, boiled
For the paste
- 3 tsp Cumin seeds
- 2 tbsp Coriander seeds
- 8 dried chillies, soaked and deseeded
- 3 Onions
- 1 tbsp Ginger
- 1 clove Garlic
- 4 coriander roots
- 2 stalks Lemon grass
- 5 Thai lime leaves
- 1 tsp fresh turmeric root
- 1.5 tsp galangal
- 15 curry leaves
- 500ml coconut cream
- 1 dash of Fish Sauce
- 1 pinch Palm sugar
For the poaching liquor
- 500ml white chicken stock
- 500ml coconut cream
- 1 red Onions, sliced
- 1 stalk Lemon grass
- 3 Thai lime leaves
- 2 Thai Basil, stalks
- 12 White peppercorns
- 1 piece cassia bark
- Green cardamom, preferably from Thailand
For the garnish
- 100ml coconut cream, warm
- 15 curry leaves, fried
- 1 handful coriander leaves, chopped
Method
1. Place all the ingredients for the paste into a food processor, except the coconut cream, fish sauce and palm sugar. Grind to a paste.
2. Transfer to a pan and cook over a low heat for 3 hours.
3. Add the coconut cream and season to taste with a little fish sauce and palm sugar.
4. For the poaching liquor, put the stock, coconut cream, onion, lemon grass, lime leaves, Thai basil stalks, white peppercorns, cassia bark and cardamom into a pan and bring to the boil.
5. Divide the liquor between two clean saucepans.
6. Add the chicken to one of the pans and cook for about 8-9 minutes, until tender.
7. Add the potatoes to the other pan and cook until soft.
8. Stir the cooked chicken and potatoes into the paste mixture and swirl the warm coconut cream over. Garnish with fried curry leaves and chopped coriander; serve immediately.
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