Indonesian Spiced Chicken Rendang

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the shallots, garlic, lemongrass, kaffir lime leaves, cinnamon sticks, cardamom pods, and cloves. Sauté until fragrant.
3. 3.
   Add the chicken pieces and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the turmeric powder, ground coriander, ground cumin, and chili powder. Add this spice mixture to the pot and stir well to coat the chicken.
5. 5.
   Pour in the coconut milk and bring to a simmer. Reduce the heat to low and cover the pot. Let it simmer for about 2 hours, stirring occasionally.
6. 6.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
7. 7.
   Continue to simmer uncovered for another 30 minutes or until the sauce has thickened and the chicken is tender.
8. 8.
   Serve the Indonesian Spiced Chicken Rendang hot with steamed rice or warm roti.

Treat your ingredients with care...

• Lemongrass — Use only the tender inner part of the stalks for the best flavor. Bruise the stalks by lightly pounding them with a rolling pin to release their aroma.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the dish to enhance their fragrance.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier rendang, increase the amount of chili powder according to your preference.
• Allow the dish to simmer for a longer time for a richer and more intense flavor.
• Leftover rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Garnish the Indonesian Spiced Chicken Rendang with fresh cilantro leaves and serve it with steamed rice or warm roti. The fragrant aroma and rich flavors of the dish are best enjoyed when served hot.

Presentation advice

Serve the Indonesian Spiced Chicken Rendang in a traditional Indonesian bowl or on a large platter. Sprinkle some fried shallots on top for an added crunch and visual appeal.