Indonesian (Javanese, Sundanese, Minang)

Chicken Rendang

Name: Chicken Rendang
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 tbsp ground coriander; 1 tsp ground cumin; 1 tsp crushed fennel seed; 1 tsp ground turmeric; 0.5 tsp fresh ground black pepper; 1 tsp paprika; 2 tsp soft brown sugar; 2 stalks lemongrass; 4 oz small onion; 3 garlic cloves; 2 macadamia nuts; 3 red chilies; 4 slice fresh galangal root; 1 whole chickens (3 lb); 4 fresh lime leaves; 1 tsp shrimp paste; 2 tbsp vegetable oil; 1 can coconut milk (14 ounce); 3 oz shredded coconut; salt; plainly boiled cooked rice; green vegetables

Coriander, macadamia nuts and red chilies come together in this Indonesian dish, fragrant with cumin and fennel seed and simmered on the stove. It comes to the table with rice and plenty of vegetables.

1 hr 15 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 50 min · 75 min total
Difficulty: medium

1
Combine the coriander, cumin, fennel, turmeric, pepper, paprika and sugar in a bowl. Put the lemon grass, onions, garlic, candlenuts, chilies and galangal in a blender and purée until very smooth.
2
Dry-fry the shredded coconut without any oil until golden brown. Transfer to a blender and blend until smooth.
3
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 min
4
Add the chicken pieces to the pan. Cook for 5 minutes, stirring and turning to coat with the spices.
5 min
5
Stir in the dry spices, then add the lime leaves, shrimp paste, coconut milk and salt to taste. Bring to the boil then simmer gently for 15 minutes.
15 min
6
Stir in the shredded coconut. Cover tightly and simmer over low heat for another 20 minutes without removing the lid. Serve with rice and plenty of vegetables.
20 min