Chicken Rendang

mattrussell chicken rendang 018 low res
 
Serves 4

Ingredients

450g boneless, skinless chicken thighs, preferably higher-welfare

olive oil

2 onions

2 large thumb-sized pieces of fresh ginger

4 cloves of garlic

a bunch of fresh coriander

1-2 fresh red chillies

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 x 400g tin of light coconut milk

sea salt and freshly ground black pepper

480g basmati rice or 4 chapatis, to serve

2 limes, to serve

Rendang is a wonderfully perfumed, thick, spiced stew from Indonesia and is often touted as one of the tastiest foods in the world. Give it a go!


Jamie's Top Tips

  • If you want to bulk this out to serve more people, try adding a handful each of green beans and snowpeas.

Download recipe

Equipment list

2 knives

2 chopping boards

Large non-stick frying pan

Wooden spoon

Medium bowl

Food processor

Measuring spoons

Tin opener

Medium saucepan

Medium non-stick frying pan or microwave

Microplane grater

Method

1

Slice the chicken thighs into rough 3cm chunks, then add to a large frying pan over a medium heat with a lug of olive oil. Fry for around 5 minutes, or until golden all over, turning regularly. Tip into a bowl and set aside.

2

Peel the onions, ginger and garlic and put into a food processor with the coriander stalks, chillies, turmeric, cinnamon and a splash of water, then blitz into a paste.

3

Return the frying pan to a medium heat, then scrape in the paste and fry for around 15 minutes, or until lightly golden, stirring occasionally.

4

Add the chicken, coconut milk and a pinch of salt and pepper. Bring to the boil, then turn the heat down to a simmer for a further 30 minutes, or until thickened and reduced, stirring occasionally.

5

Meanwhile, cook the rice according to the packet instructions or see my light and fluffy rice recipe. Otherwise, simply heat the chapatis through in a dry pan, or warm in the microwave (you want them to be flexible).

6

Finely grate the zest from 1 lime into the curry and squeeze in the juice, then cut the remaining lime into wedges.

7

Season the rendang to perfection, then serve with the rice and a sprinkling of coriander leaves, with the lime wedges, yoghurt and chapatis on the side. Absolute heaven.
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