Chicken Rendang

Preparation Time: less than 30 min

Cooking Time: 1-2 hours

Serves: 4


for the rendang

1 onion, roughly chopped

1 tbsp chopper fresh ginger, I tbsp chopper garlic (or 2 tbsp ginger-garlic paste)

1 tsp turmeric

6 long red chilies, soaked in water and roughly chopped

2 tbsp sunflower oil

1 cinnamon stick

6 cardamom pods

½ kg boneless chicken, cut into 2cm cubes

zest of lime

1 tbsp juice of a lime or 1 tbsp tamarind (strained)

400 ml coconut milk

coriander sprigs to garnish

for the herb rice

1 tbsp sunflower oil

1 cinnamon stick

4 cardamom pods

250 g basmati rice

600 ml water

2 tbsp chopped fresh coriander


to serve

1 deep-fried red chili

Preparation Method

for the rendang paste

1 Place the onion, ginger-garlic paste, turmeric and chilies into a food processor. Blend to form a smooth purée.

2 Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.

3 Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.

4 Fry chicken in the paste stirring all the time, until it is well-browned.

5 Pour over the coconut milk and tamarind purée/ lime juice and bring to a gentle simmer, add the lime zest.

6 Season with salt, stir well then reduce to a simmer.

7 Cook for between 1 and 1 ½ hour, stirring frequently during this time. The meat should be really tender and the sauce reduced and rich.

for the herb rice

1 Wash the rice really well under cold water, allow to drip dry.

2 Heat the oil in a heavy-based saucepan. Add the spices and fry for 1 minute.

3 Add the rice and fry until the grains begin to turn an opaque white.

4 Add water and a pinch of salt. At this point, the mixture can be transferred into a rice cooker and allowed to cook.

5 To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander . Serve immediately, garnished with red chili.

This entry was published on May 22, 2011 at 07:07 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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