Rendang de poulet

Ingrédients

• 600 grams Chicken (Skinless bone-in chicken, cut medium pieces)
• 200 ml Coconut milk (Full fat coconut milk or double cream ( heavy cream ))
• 250 ml Water (About 1 cup warm water, ( add more water if needed ))
• 1 tsp Cumin seeds
• 1 stick Cinnamon
• 2-3 Star anise
• 5-6 Cloves
• 1 Lemongrass (Bruised and tie it into a knot)
• 1 tbsp Tamarind juice (See details in note)
• 4-5 Kaffir lime leaves (or ( lime zest 1 tsp ))
• 1 tbsp Brown sugar (or palm sugar or regular white sugar)
• 1 tsp Salt (Or adjust salt to taste )
• 4 tbsp Cooking oil (add more oil if needed)
• 4-5 Onion (Shallot onions, roughly chopped)
• 1 tbsp Lemongrass (Chopped)
• 10-12 Dried long red chillies (Deseeded and soaked in hot water for 10 mins. )
• 4-5 cloves Garlic (Roughly chopped)
• 2 tsp Galangal (Chopped or sliced)
• 2 tsp Ginger (Chopped or sliced)
• 1 tsp Turmeric powder (Or fresh turmeric sliced)
• Coriander
• Fresh chillies

Préparation

1. 1

   First, place all the rendang curry paste ingredients in the food processor and grind it into a smooth paste. Add a splash of water if needed.

2. 2

   Heat the pan into medium heat and add oil. Once the oil is hot, add cumin seeds, cinnamon, cloves, and star anise. Let the spices sizzle for a few seconds.

3. 3

   Add the prepared curry paste and saute for 1-2 minutes or until the curry paste colour change and fragrant.

4. 4

   Then, pour the coconut milk in, stir it well. Next, at the chicken pieces, salt, sugar, and lemongrass. Combine everything well and cook for 2-3 minutes.

5. 5

   Now add water and bring the heat to high for 1-2 minutes. Then reduce the heat to low and simmer for 20-25 minutes or until the chicken is tender.

6. 6

   Finish with tamarind juice and kaffir lime leaves. Make a taste test and add more salt or water if needed.

7. 7

   Transfer to a serving plate with garnish with fresh green chillies or coriander. Serve with plain rice.