Ingredients
Chicken
1kg (2.2lb) Boneless Skinless Chicken Thighs, Large Pieces
1 tsp (5g) Salt
Rendang Paste
1 Brown Onion, Roughly Chopped
2 Shallots
4 Garlic Cloves
1 Tbsp (15g) Ginger
1 Tbsp (15g) Lemongrass Paste
2–3 Dried Red Chillies, Soaked
Rendang Sauce
400ml (1 can) Coconut Milk
1 Small Cinnamon Stick
3 Cloves
3 Cardamom Pods
1 tsp (4g) Ground Coriander
1 tsp (4g) Ground Cumin
1/2 tsp (2g) Turmeric
1 Tbsp (15g) Brown Sugar
Toasted Coconut
20g (1/4 cup) Desiccated Coconut
Fragrant Rice
300g (1 1/2 cups) Jasmine Rice
550ml (2 1/4 cups) Water
1 Small Cinnamon Stick
3 Cardamom Pods
3 Cloves
3 Kaffir Lime Leaves
1/2 tsp (2g) Salt
To Serve
Spring Onion, Sliced
Method
1
Blend the onion, shallots, garlic, ginger, lemongrass and chillies into a smooth paste.
2
Heat a large pan over medium heat. Add the paste and cook for 5–6 minutes, stirring regularly, until it darkens slightly, smells fragrant and the moisture evaporates.
3
Add the chicken and salt. Mix well so the chicken is coated in the paste. Cook for 4–5 minutes, allowing the chicken to lightly sear and absorb flavour.
4
Pour in the coconut milk and stir to combine. Add the cinnamon, cloves, cardamom, ground coriander, cumin, turmeric and brown sugar. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally as the sauce reduces.
5
While the rendang cooks, toast the desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring constantly, until lightly golden and fragrant.
6
Stir in the toasted coconut and continue cooking, stirring more frequently, until the sauce thickens, becomes rich and coats the chicken with minimal excess liquid. Remove whole spices and set aside.
7
Rinse rice until clear. Add to a pot with water, cinnamon stick, cardamom pods, cloves, kaffir lime leaves and salt. Bring to the boil, reduce to low, cover and cook for 12 minutes. Rest covered for 5 minutes then fluff and remove whole spices.
8
Divide rice evenly among five containers and top each with chicken rendang, ensuring each portion gets plenty of the rich sauce. Finish with sliced spring onion.
Storage & Reheating
Store in the fridge for up to 4 days.
Microwave until hot, stirring halfway through.
