Chicken rendang

A bounty of slow-simmered Thai flavours brings sensational results in this mouth-watering curry from Ian Pengelley
By Ian Pengelley
Chicken rendang
  • Rating:
  • Serves: 5
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 3 hours 45 minutes
  • Effort: easy

Ingredients

Main

  • 5 boneless chicken thighs
  • 100 g Ratte potatoes, boiled

For the paste

  • 3 tsp cumin seeds
  • 2 tbsp coriander seeds
  • 8 dried chillies, soaked and deseeded
  • 3 onions
  • 1 tbsp ginger
  • 1 clove garlic
  • 4 coriander roots
  • 2 stalks lemongrass
  • 5 lime leaves
  • 1 tsp fresh turmeric root
  • 1.5 tsp galangal
  • 15 curry leaves
  • 500 ml coconut cream
  • 1 dashes of fish sauce
  • 1 pinches palm sugar

For the poaching liquor

  • 500 ml white chicken stock
  • 500 ml coconut cream
  • 1 red onions, sliced
  • 1 stalks lemongrass
  • 3 lime leaves
  • 2 Thai basil, stalks
  • 12 white peppercorns
  • 1 pieces cassia bark
  • green cardamom, preferably from Thailand

For the garnish

  • 100 ml coconut cream, warm
  • 15 curry leaves, fried
  • 1 handfuls coriander leaves, chopped

Method

1. Place all the ingredients for the paste into a food processor, except the coconut cream, fish sauce and palm sugar. Grind to a paste.


2. Transfer to a pan and cook over a low heat for 3 hours.


3. Add the coconut cream and season to taste with a little fish sauce and palm sugar.


4. For the poaching liquor, put the stock, coconut cream, onion, lemon grass, lime leaves, Thai basil stalks, white peppercorns, cassia bark and cardamom into a pan and bring to the boil.


5. Divide the liquor between two clean saucepans.


6. Add the chicken to one of the pans and cook for about 8-9 minutes, until tender.


7. Add the potatoes to the other pan and cook until soft.


8. Stir the cooked chicken and potatoes into the paste mixture and swirl the warm coconut cream over. Garnish with fried curry leaves and chopped coriander; serve immediately.

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