Chicken Rendang

This Malaysian -Indonesian chicken stew with warm spices and coconut milk

has lots of flavour. Give yourself an hour or so to prep. everything, it’s a leisurely

cook  full of reward. Not essential to brown the chicken in hot oil and not traditional but

It improves the colour and flavour of the finished dish.

Serves 4

1 free range chicken, cut into 8 pieces

salt and black pepper

4/6 shallots, chopped

4 cloves garlic, chopped

thumb size piece ginger and turmeric, chopped

½ teaspoon chilli flakes

1 tablespoon palm or brown sugar

2/3 tablespoons sunflower oil

400ml can coconut milk

1 tablespoon tamarind, stone removed

juice of 2 limes

2 sticks lemon grass, crushed

1 stick cinnamon

Season the chicken well and set aside. Place the shallots, garlic, ginger, turmeric, chilli, sugar in the processor

with just a little oil and whizz to a paste, Tip the paste into a pan and fry gently for a minute or two to

caramelize the sugar. Add the coconut milk, tamarind, lime juice, lemongrass and cinnamon stick, season and

simmer for 2/3 minutes. Set the oven 180c Gas 4. Heat the remaining oil in a flameproof casserole pan

and brown the chicken pieces well. Add the sauce to the chicken, cover and cook in the preset oven for

45 minutes. Test with a probe 75c. Check the sauce, you want a nice balance of sweet, sour and hot.

Serve with jasmine or coconut rice and garnish with fresh chopped chilli and coriander.