Poultry Recipes - Chicken Rendang Recipe

Ingredients

• 1 chicken, about 1.4kg/3lb

• 5ml/1tsp sugar

• 75g/3oz/1 cup desiccated (dry unsweetened) coconut

• 4 small onions, chopped

• 2 garlic cloves, chopped

• 2.5cml/1 in piece fresh root ginger, peeled and sliced

• 1-2 lemon grass stalks, root trimmed

• 2.5cm/1 in piece fresh galangal, peeled and sliced

• 75ml/5 tbsp vegetable oil

• 10-15ml/2-3 tsp chili powder

• 400ml/14fl oz can coconut milk

• 10ml/2 tsp salt

• fresh chives and deep-fried

• anchovies, to garnish

Serves 4

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Method:

1. Joint the chicken into eight pieces and remove the skin, sprinkle with the sugar and leave to stand for 1 hour.

2. Meanwhile, dry-roast the coconut in a wok, turning all the time until it is crisp and golden. Tip into a food processor and process to an oily paste. Set aside.

3. Add the onions. garlic and ginger to the processor. Cut off the lower 5cm/2in of the lemon grass, chop and add to the processor with the galangal. Process to a fine paste.

4. Heat the oil in a wok or large pan and fry the onion mixture for a few minutes. Reduce the heat, stir in the chili powder and cook for 2-3 minutes, stirring constantly. Spoon in 120ml of the coconut milk and add salt to taste.

5. As soon as the mixture bubbles, add the chicken pieces, turning them until they are well coated with the spices. Pour ir the coconut milk, stirring constantly to prevent curdling. Bruise the top of the lemon grass stalks and add to the wok or pan. Cover and cook for 45 minutes until the chicken is tender.

6. Just before serving stir in the coconut paste. Bring to just below boiling point, then simmer for 5 minutes. Garnish with fresh chives and deep-fried anchovies and serve.

Note: This makes a marvelous dish for a buffet. Serve it with prawn crackers.