Chicken Rendang

Ingredients

450 g chicken thighs, chopped into large pieces

1 tbsp coconut oil

1 tbsp tamarind paste

1 tbsp lemongrass paste

1 tbsp brown sugar

150 ml chicken stock

100 ml coconut milk

1 lime, juiced

salt, cinnamon, cardamom

Spice Paste

2 shallots, minced

1 tbsp lemongrass

3 garlic cloves

1 inch piece of ginger

5 dried arbol chilies (or other small medium-heat chilies)

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.

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Chicken Rendang