Chicken Rendang
Combine all the spice paste ingredients in a spice grinder, blender or mortar until a paste forms. You can add a small amount of water if needed to form a thick paste.
Heat the coconut oil in a heavy bottom pot over medium high heat and brown the chicken, then remove to a plate.
Turn the heat down to medium and add the spice paste, stirring constantly for 4-5 minutes until the paste turns a dark brown.
Add cinnamon, lemongrass, tamarind, brown sugar, salt and any other spices to the pan, cook for 30 seconds and then immediately turn the heat to low add the chicken, stock, and coconut milk and simmer for 25-30 minutes.
Before serving adjust the seasoning and add lime juice to taste.
Ingredients
Directions
Combine all the spice paste ingredients in a spice grinder, blender or mortar until a paste forms. You can add a small amount of water if needed to form a thick paste.
Heat the coconut oil in a heavy bottom pot over medium high heat and brown the chicken, then remove to a plate.
Turn the heat down to medium and add the spice paste, stirring constantly for 4-5 minutes until the paste turns a dark brown.
Add cinnamon, lemongrass, tamarind, brown sugar, salt and any other spices to the pan, cook for 30 seconds and then immediately turn the heat to low add the chicken, stock, and coconut milk and simmer for 25-30 minutes.
Before serving adjust the seasoning and add lime juice to taste.