CHICKEN RENDANG

RENDANG

Rendang is a spicy meat dish which originated from Indonesia, especially the ethnic group of Minangkabau, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.

Rendang is also served among the Malay community. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Although culinary experts often describe rendang as a curryrendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries. In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their "World's 50 Most Delicious Foods (Readers' Pick)" list

CHICKEN RENDANG

INGREDIENTS

1 pound boneless and skinless chicken breasts or thighs, cut into cubes

1/3 cup cooking oil

1 cinnamon stick

3 cloves

3 star anise

3 cardamom pods

1 lemongrass, white part only, pounded and cut into strips

1 cup coconut milk

1 cup water

5  lime leaves, bruised

5 tablespoons toasted grated coconut (kerisik)

1 tablespoon sugar or to taste

Salt to taste

SPICE PASTE:

6 shallots

1-inch piece galangal

3 stalks lemongrass, white part only

4 cloves garlic

1-inch piece ginger, peeled

15 dried chilies (chili arbol), seeded

METHOD:

All all the ingredients of the Spice Paste in a food processor. Blend well.

Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add the lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.