Chicken Rendang

Name: Chicken Rendang
Ingredients: 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon crushed fennel seed; 1 teaspoon ground turmeric; 12 teaspoon fresh ground black pepper; 1 teaspoon paprika; 2 teaspoons soft brown sugar; 2 stalks lemongrass; 4 ounces small onion, finely chopped; 3 garlic cloves, chopped; 2 macadamia nuts, chopped; 3 red chilies, deseeded and chopped; 4 slices fresh galangal root; 1 (3 lb) whole chickens, cut into 12 pieces; 4 fresh lime leaves, torn; 1 teaspoon shrimp paste; 2 tablespoons vegetable oil; 1 (14 ounce) can coconut milk; 3 ounces shredded coconut; salt; plainly boiled cooked rice; green vegetables

22 ingredients

13 steps

Ingredients

1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed fennel seed
1 teaspoon ground turmeric
12 teaspoon fresh ground black pepper
1 teaspoon paprika
2 teaspoons soft brown sugar
2 stalks lemongrass
4 ounces small onion, finely chopped
3 garlic cloves, chopped
2 macadamia nuts, chopped
3 red chilies, deseeded and chopped
4 slices fresh galangal root
1 (3 lb) whole chickens, cut into 12 pieces
4 fresh lime leaves, torn
1 teaspoon shrimp paste
2 tablespoons vegetable oil
1 (14 ounce) can coconut milk
3 ounces shredded coconut
salt
plainly boiled cooked rice
green vegetables

Directions

1

Combine the coriander, cumin, fennel, turmeric, pepper, paprika and sugar in a bowl.
2

Put the lemon grass, onions, garlic, candlenuts, chilies and galangal in a blender and puree until very smooth.
3

Dry-fry the shredded coconut without any oil until golden brown.
4

Transfer to a blender and blend until smooth.
5

Heat the oil in a saute pan large enough to take the chicken pieces in a single layer.
6

Add the pureed spices and fry over medium heat for 5 minutes, stirring.
7

Add the chicken pieces to the pan.
8

Cook for 5 minutes, stirring and turning to coat with the spices.
9

Stir in the dry spices, then add the lime leaves, shrimp paste, coconut milk and salt to taste.
10

Bring to the boil then simmer gently for 15 minutes.
11

Stir in the shredded coconut.
12

Cover tightly and simmer over low heat for another 20 minutes without removing the lid.
13

Serve with rice and plenty of vegetables.