ingredients:
800g chicken thighs
2 Tbsp Rendang curry spice *
250ml coconut cream
2 brown onions, finely sliced
5 cloves garlic, chopped
1L chicken stock
150ml coconut milk
1/4 bunch coriander leaves
sea salt flakes and freshly-milled black pepper
rice, toasted coconut and lime wedges, to serve
how to make it?
1 Mix the chicken and Rendang spice mixture in a bowl and refrigerate for 1 hour to marinate.
2 Pour the coconut cream into a medium saucepan and cook over a moderate-high heat for 4 minutes, until the cream separates and begins to caramelise. Add the onions and garlic and cook for 2 more minutes.
3 Add the chicken to the saucepan and cook, turning often for 5 minutes, until sealed, then pour in the chicken stock then simmer for 1 hour, until tender. Use a ladle to skim off excess oil as it cooks.
4 Pour in the coconut milk, simmer briefly, the season with salt and pepper and stir in the coriander. Serve with rice, toasted coconut and lime wedges.
800g chicken thighs
2 Tbsp Rendang curry spice *
250ml coconut cream
2 brown onions, finely sliced
5 cloves garlic, chopped
1L chicken stock
150ml coconut milk
1/4 bunch coriander leaves
sea salt flakes and freshly-milled black pepper
rice, toasted coconut and lime wedges, to serve
how to make it?
1 Mix the chicken and Rendang spice mixture in a bowl and refrigerate for 1 hour to marinate.
2 Pour the coconut cream into a medium saucepan and cook over a moderate-high heat for 4 minutes, until the cream separates and begins to caramelise. Add the onions and garlic and cook for 2 more minutes.
3 Add the chicken to the saucepan and cook, turning often for 5 minutes, until sealed, then pour in the chicken stock then simmer for 1 hour, until tender. Use a ladle to skim off excess oil as it cooks.
4 Pour in the coconut milk, simmer briefly, the season with salt and pepper and stir in the coriander. Serve with rice, toasted coconut and lime wedges.
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