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Chicken Rendang

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Prep time Cook time Difficulty Views Rated (0) Recipe #
20m 1h 30m 2-Pretty easy 133
Not tried yet
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2080
Added by Row on 25 July 2012 (0 descendants)

Description (Some HTML is OK)

A wonderful curry


Ingredients

Makes 4 servings

  • 3 tbsp groundnut oil
  • 5cm cinnamon stick
  • 3 star anise
  • 5-7 cardamom pods, bruised open
  • 600ml coconut milk
  • 1-2 tsp tamarind paste
  • 1 tsp palm sugar
  • 4 kaffir lime leaves
  • 500g boneless, skinless chicken thighs, cut into smallish chunks
  • For the paste
  • 2 tbsp lemongrass paste
  • 5-6 shallots, chopped
  • 3 garlic cloves, chopped
  • 1 tsp turmeric powder
  • 1 tbsp galangal, chopped
  • 4 small dried red chillies

Preparation (Some HTML is OK)

1. Whizz all the paste ingredients in a food processor until it forms the paste.
2. Heat the oil in a wok over a high heat and saute the cinnamon, star anise and cardamom pods for 1 to 2 minutes until the spices sizzle and change colour.
3. Stir in the paste and cook for 6 to 8 minutes until the oil has separated from the paste.
4. Add the coconut milk, tamarind paste, sugar and lime leaves; season and then simmer for 15 to 20 minutes. Stir well, until the liquid has reduced by half.
5. Add the chicken and simmer over a low heat for 30 to 40 minutes until the sauce is the consistency of a thick soup. Stir occasionally to avoid the sauce catching on the bottom of the pan.
6. Skim off any excess oil and continue to cook until the chicken has caramelised slightly and the sauce has turned golden brown.
7. Remove the whole spices before serving.

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