Chicken Rendang

  1. Grind spices for paste until smooth.
  2. In a big pot, cook half the coconut milk, spice paste, turmeric, kaffir lime leaves, lemongrass, galangal, cardamom, star anise and cloves over low heat for 10 mins.
  3. Add sugar and salt.
  4. Pour in the rest of coconut milk.
  5. cook over medium heat for 1 hour.
  6. Stir in chicken.
  7. Cook for another hour.
  8. Season with salt and sugar.
  9. Add potatoes in, cook for another half an hour.
  10. Serve.

lime leaves, stalks lemongrass, coconut milk, cardamom, anise, cloves, sugar, salt, potatoes, turmeric, red chilies, shallots, garlic, candlenuts, coriander seeds, chilies, cumin, white pepper, nutmeg

Taken from cookpad.com/us/recipes/488572-chicken-rendang (may not work)

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