Rendang de poulet (rendang ayam)

Ingrédients

• 100 grams shallots ((20 Asian shallots peeled and chopped))
• 30 grams galangal ((1 1/2 inch piece peeled, sliced))
• 30 grams lemongrass ((~ 2 stalks, light part only, thinly sliced))
• 20 grams ginger ((peeled))
• 3 tablespoons dried chili flakes ((to taste))
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric ((or 1 fresh turmeric root))
• 1/4 cup vegetable oil
• 25 grams garlic ((4 large cloves, smashed))
• 925 grams boneless skin-on chicken thighs ((chopped into pieces))
• 1 cup coconut milk ((poured from the top of an unshaken can))
• 20 grams coconut sugar ((2 tablespoons))
• 5 kaffir lime leaves ((sliced into very thin threads))
• 50 grams grated unsweetened coconut ((3/4 cup))

Préparation

1. 1

   Make paste.: Put the 100 grams shallots, 30 grams galangal, 30 grams lemongrass, 20 grams ginger, 3 tablespoons dried chili flakes, 1 teaspoon salt and 1/2 teaspoon ground turmeric in a small food processor or blender and puree, adding a bare minimum of water as necessary to keep the paste spinning.

2. 2

   Sauté chicken.: Heat the 1/4 cup vegetable oil in a large heavy bottomed pan over medium heat and add the 925 grams boneless skin-on chicken thighs, skin-side down and then add the 25 grams garlic in the gaps between the chicken. Thoroughly brown the skin-side of the chicken and then transfer to a bowl.

3. 3

   Add spice paste.: Add the spice paste to the pan you used to brown the chicken. Fry the spice paste until the paste is very thick, caramelized and fragrant. Stir-constantly to ensure even caramelization and to prevent the paste from burning to the pan.

4. 4

   Add coconut milk and simmer.: Return the chicken to the pan and add the 1 cup coconut milk and 20 grams coconut sugar. Adjust the heat down to maintain a gentle simmer and cook the chicken until it is tender, about 30 minutes. Be sure to stir the rendang regularly, especially towards the end as it will burn.

5. 5

   Skim oil.: If at this point you feel like there's too much oil, you can use a spoon to skim some off as it floats to the top.

6. 6

   Toast coconut.: While the chicken cooks, add the 50 grams grated unsweetened coconut to a dry frying pan, and roast, stirring constantly until the coconut has browned and is very fragrant. Transfer the coconut to a bowl and set aside until the chicken is done.

7. 7

   Add coconut and kaffir lime.: Once the chicken is tender and there is very little sauce remaining, turn up the heat to medium and add the toasted coconut and 5 kaffir lime leaves.

8. 8

   Reduce sauce. Serve.: Stir-fry the rendang until the sauce has caramelized into a thick coating around the chicken (about 10 more minutes). Serve the Chicken Rendang with rice.