Chicken Rendang (Rendang Ayam)

Ingredients

For 5 portions

• 🧅 180g shallots
• 🧄 4 cloves garlic
• 🪴 20g ginger
• 🫚 20g galangal
• 🌶️ 5 medium chilli peppers, red hot
• 🪴 1 Tsp turmeric
• 🏺 2 Tbsp sunflower oil
• 🍗 800g chicken thigh, with skin (raw, boneless)
• 🌿 2 stalks lemongrass
• 🌿 6 leaves kaffir lime leaves
• 🌿 1 stick cinnamon
• 🥥 400ml coconut milk, canned
• 🫛 1 Tbsp tamarind
• 🍯 1 Tbsp palm sugar
• 🧂 1 Tsp salt
• 🥥 60g desiccated coconut
• 🍚 320g white rice (dry)

Method

1. Blend the shallots, garlic, ginger, galangal, chillies, turmeric and a splash of water to a smooth paste.
2. Toast the desiccated coconut in a dry pan over a medium heat for 4–5 minutes, stirring, until deep golden. Pound or blend it until it is oily and dark. This is kerisik, and it gives rendang its flavour.
3. Heat the oil in a wide, heavy pan over a medium heat. Fry the paste for 6–8 minutes, stirring, until fragrant.
4. Add the bruised lemongrass, lime leaves and cinnamon, then the chicken, cut into large pieces. Stir for 3 minutes to coat.
5. Add the coconut milk, tamarind, palm sugar and salt. Bring to a simmer and cook uncovered for 40 minutes, stirring now and then.
6. Stir in the kerisik and cook for 20–25 minutes more, stirring more often as it dries, until the sauce has reduced to a thick, dark coating and the oil has separated.
7. Rinse and cook the rice while the rendang finishes. Remove the lemongrass, cinnamon and lime leaves and serve.