Rendang was originally an Indonesian dish but has now become popular within Malaysia with its own regional variations.
Rendang is a thick curry that should coat the chicken and not be a liquid sauce.
If you enjoy this recipe why not look at the other Southeast Asian inspired recipes.
Serves: 2 people
Preparation time: 5 minutes
Cooking time: 20 minutes
130g basmati rice
250g chicken breast fillet
1 cinnamon stick
3 kaffir lime leaves
50g solid coconut cream
160g trimmed fine green beans
2 star anise
2 cardamom pods
1 lemongrass, white part only, pounded and cut into strips
1tsp fish sauce
Salt and sugar to taste
Spice Paste Ingredients
2 cloves of garlic
2cm fresh ginger
2 cm galangal
5 dried chillis
2 stalks lemongrass (white part only)
- Add all of the spice paste ingredients to a food processor and blend well
- Cut the green beans in half
- Cut the chicken into bite-sized pieces
- Add the basmati rice and 300ml water to a saucepan and bring to the boil
- Once boiling add the green beans and reduce the heat to low. Cover and cook until all the water is absorbed. Remove from the heat and keep covered until serving.
- Add oil to a wok and once hot add the spice paste, cinnamon, cloves, star anise and cardamom pods.
- Add the chicken and lemongrass, stir frying to mix the ingredients well and cook evenly.
- Dissolve the coconut cream in 200ml boiling water, add the fish sauce.
- Once the chicken has been cooking for around 4-5 minutes add the coconut / fish sauce and the kaffir lime leaves
- Continue cooking for a further 6 to 8 minutes or until the chicken is cooked through and the sauce is very thick
- Fluff the rice with a fork then serve with the rendang.
Main picture credit Alpha on flickr
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