Chicken Rendang

Name: Chicken Rendang
Total time: 38 min
Ingredients: 70 g vegetable oil; 200 g shallots; 4 cloves garlic; 4 stalks fresh lemongrass, white part only, cut into 3cm length (keep the green part for (C)); 5 candlenuts (buah keras); 15 dried chillies, rinsed, deseeded and soaked to soften; 20 g fresh galangal (lengkus), peeled; 20 g fresh turmeric, peeled; 20 g fresh ginger; 1 cinnamon stick; 1 tsp ground cumin; 1 tsp ground fennel; 1 tsp black pepper; 1 tbsp coriander; 6 tsp vegetable oil; 550 g boneless or bone-in chicken breasts or thighs, cut into 4cm; 150 g fresh coconut milk or 200 g Kara coconut milk; 2 fresh turmeric leaves, trimmed and shredded; 2 tbsp brown sugar or sugar melaka (to taste); 2 tsp salt; 240 ml water; 150 g toasted coconut, toasted until golden brown (kerisik)

le-thermique.com

INGREDIENTS : (A) Spice Paste 70 g vegetable oil 200 g shallots 4 cloves garlic 4 stalks fresh lemongrass, white part only, cut into 3cm length (keep the green

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Ingredients

70 g vegetable oil
200 g shallots
4 cloves garlic
4 stalks fresh lemongrass, white part only, cut into 3cm length (keep the green part for (C))
5 candlenuts (buah keras)
15 dried chillies, rinsed, deseeded and soaked to soften
20 g fresh galangal (lengkus), peeled
20 g fresh turmeric, peeled
20 g fresh ginger
1 cinnamon stick
1 tsp ground cumin
1 tsp ground fennel
1 tsp black pepper
1 tbsp coriander
6 tsp vegetable oil
550 g boneless or bone-in chicken breasts or thighs, cut into 4cm
150 g fresh coconut milk or 200 g Kara coconut milk
2 fresh turmeric leaves, trimmed and shredded
2 tbsp brown sugar or sugar melaka (to taste)
2 tsp salt
240 ml water
150 g toasted coconut, toasted until golden brown (kerisik)