Chicken Rendang

🛒 Ingredients

• Chicken thighs, boneless, skinless 166 g · 274 kcal
• Full-fat coconut milk 133 g · 306 kcal
• Shallots 25 g · 18 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh ginger 5 g · 4 kcal
• Fresh galangal 5 g · 4 kcal
• Lemongrass stalks (white part) 8 g · 8 kcal
• Dried red chilies, rehydrated 5 g · 16 kcal
• Candlenuts, soaked 2 g · 13 kcal
• Fresh turmeric 2 g · 7 kcal
• Cooking oil 8 g · 72 kcal
• Kerisik (toasted coconut paste) 8 g · 53 kcal
• Kaffir lime leaves 1 g · 0 kcal
• Tamarind paste 3 g · 7 kcal

👨‍🍳 Instructions

1. First, prepare the spice paste: blend shallots, garlic, ginger, galangal, white part of lemongrass, rehydrated chilies, candlenuts, and fresh turmeric with a splash of water until a smooth consistency is achieved.
2. Heat cooking oil in a large pot or wok over medium heat. Sauté the prepared spice paste until very fragrant and the oil begins to separate, which usually takes about 10-15 minutes.
3. Add the chicken pieces to the pot and stir well to coat them thoroughly with the spice paste. Cook until the chicken is lightly browned on all sides.
4. Pour in the full-fat coconut milk, add kaffir lime leaves, tamarind paste, salt, and palm sugar. Stir to combine all ingredients well.
5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered, stirring occasionally to prevent burning, until the sauce thickens considerably and the chicken is tender, which takes about 1.5 - 2 hours.
6. Finally, add the kerisik (toasted coconut paste) and continue to cook, stirring more frequently, until the sauce reduces further, becomes very thick, almost dry, and deepens in color. This final stage takes another 30-60 minutes, ensuring the oil separates and coats the chicken.