Sort ingredients
margie
QR Code
Listen
Pdf
For best results, place all of the spice paste ingredients in a pestle and mortar and pound to a paste. This could take up to 30 minutes so you can use a food processor to speed things up which is what I normally do. Set aside until ready to cook.
Heat the oil in a large clay pot, wok or frying pan over medium-high heat. When visibly hot, stir in the whole spices and allow them to infuse into the oil for about 30 seconds. Then add the prepared rendang paste and fry for a further 30 seconds to cook out the rawness.
Add the thinly sliced lemongrass followed by the chicken and stir well to combine. Fry for about 5 minutes or until the chicken is almost cooked through and then add the coconut milk and just enough water to cover. I add about 250ml (1 cup). Add the lime leaves and bring to a simmer. Stir in the toasted coconut, tamarind and sugar and cover the pan to cook on a medium heat for about 20 minutes or until the sauce until the liquid has almost dried up and is coating the chicken pieces.
Check for seasoning, adding salt to taste and a little more sugar if desired and serve garnished with the sliced red chillies and spring onions (scallions).