Chicken Rendang
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Ingredients
- 900 g bone-in chicken thighs and drumsticks
- 400 ml tinned coconut milk
- 6 shallots
- 4 garlic cloves
- 15 g fresh ginger
- 2 lemongrass stalks, bruised
- 6 dried red chillies
- 4 kaffir lime leaves
- 30 g cashew nuts
- 2 tbsp desiccated coconut
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 698 kcal
- Protein
- 43.5 g
- Carbohydrate
- 19.4 g
- of which sugars
- 9.7 g
- Fat
- 49.6 g
- of which saturates
- 25.7 g
- Fibre
- 4 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic, ginger, dried red chillies and cashew nuts to a smooth paste.
- 2
Toast the desiccated coconut in a dry pan for 2 minutes until golden, then set aside.
- 3
Fry the paste for 6-8 minutes over a medium heat until darkened and fragrant and the oil separates.
- 4
Add the chicken pieces, lemongrass and kaffir lime leaves and turn to coat in the paste, frying for 3-4 minutes.
- 5
Pour in the coconut milk, bring to a simmer, then cover and cook for 30 minutes, stirring now and then.
- 6
Stir in the toasted coconut and palm sugar, then uncover and simmer for a further 10-12 minutes until the sauce is thick and the chicken has no pink left at the bone.
- 7
Serve with steamed rice.
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