dinner · dairy-free
Chicken rendang
Chicken thighs simmered in a lemongrass, ginger and chile paste with coconut milk until the sauce reduces and clings. Fragrant, rich and slow-cooked.
- Time
- 55min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Peel the lemongrass and finely chop the tender lower third. Blend it with the shallots, garlic, ginger, red chile and turmeric, adding a little coconut milk to keep the blades turning.
-
2
Warm the oil in a wide skillet over medium heat and stir the paste about 5 minutes, until fragrant and thickened.
-
3
Cut the chicken into big pieces and add them with the rest of the coconut milk and the salt. Simmer uncovered 25–35 minutes, stirring more often as the liquid reduces.
-
4
When the sauce is thick and coats the chicken, check that the thickest piece reaches 74°C (165°F), then serve warm.
