Chicken Rendang
- 3 Kaffir lime leaves
- 3 stalks lemongrass
- 1 can coconut milk
- 2 inches of galangal
- 2 whole cardamom
- 1 star anise
- 3 cloves
- 2 tbsp sugar
- 2 tsp salt
- 1 medium size potatoes, peeled and quartered
- 1 tsp turmeric powder
- 4 red chilies
- 12 shallots
- 6 cloves garlic
- 6 candlenuts
- 1/8 cup coriander seeds
- 4 dried chilies
- 1/4 tsp cumin
- 1/2 tsp white pepper
- 1/4 fresh nutmeg
- Grind spices for paste until smooth.
- 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.
- Add sugar and salt.
- Pour in the rest of coconut milk.
- cook over medium heat for 1 hour.
- Stir in chicken.
- Cook for another hour.
- Season with salt and sugar.
- Add potatoes in, cook for another half an hour.
- 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)