Description
Recipe for chicken rendang: a stunning dish in its own right. The cook time is lengthy but rewarding; it yields a unique, rich, deep flavour.
Ingredients
Scale
- Half a chicken, portioned and washed
- 1 lime, juiced
- 7 chilies (big red variety), sliced
- 2 inches galangal, sliced
- 2 inches ginger, sliced
- 3 cloves garlic, roughly chopped
- 1 large red onion, roughly chopped
- 2 stalks lemongrass, sliced and bruised
- 3 kaffir lime leaves
- ½ tsp coriander powder
- Pinch of turmeric powder
- 200ml coconut cream
- 1500ml water
- 3 tbsp vegetable oil
- Salt to taste
Instructions
- Soak the chicken in a pot with 1 lt water, salt and lime juice for 15 minutes. Set aside.
- Dilute the coconut cream in 500ml water.
- Blend into a fine paste: chillies, galangal, ginger, garlic, and red onion.
- In a wok, heat the vegetable oil over medium heat. Add the blended paste and sauté until it thickens and starts to become dry.
- Add the lemongrass, lime leaves, coriander powder and turmeric powder. Mix well.
- Add the diluted coconut cream. Bring to a boil.
- Add the chicken. Reduce to a medium low flame. Cook until the chicken is done, and until the liquid has evaporated into a thick paste. This should take about 45 minutes to an hour. Stir occasionally to prevent the coconut from breaking.
The thickening process begins - Turn off the heat and serve.
Notes
- You can use coriander powder instead of ground coriander seeds, and turmeric powder instead of fresh turmeric, to save a little bit of time.
Keywords: Spicy, Galangal, ginger, garlic, lemongrass