Spicy Chicken Rendang
This aromatic and flavorful dish features tender chicken cooked in a rich and spicy coconut milk sauce with traditional Indonesian spices like lemongrass and galangal. Perfectly paired with steaming hot rice.
ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 cans coconut milk
- 8 kaffir lime leaves
- 2 stalks lemongrass, bruised
- 5 shallots, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1-inch ginger, grated
- 1-inch galangal, grated
- 1 tbsp tamarind paste
- 2 tbsp vegetable oil
- Salt and pepper, to taste
steps
- 1.
In a large pot, heat oil over medium heat. Add shallots, garlic, ginger, and galangal. Sauté until fragrant.
- 2.
Add chicken to the pot and stir until browned on all sides.
- 3.
Add turmeric and coriander powder to the pot and mix well.
- 4.
Pour in coconut milk, kaffir lime leaves, lemongrass, and tamarind paste. Stir well and bring to a boil.
- 5.
Reduce heat to low and let the mixture simmer until the chicken is cooked and the sauce is thickened.
- 6.
Season with salt and pepper, and add sliced chili peppers.
- 7.
Simmer for another 5 minutes.
- 8.
Serve hot with steamed rice.