Recipe

Chicken Rendang With Cardoman Recipe

	Mystic_river1 / All my dishes 1 year, 9 months ago Cardamom pods the colour of green olives. And like green olives, they come in just about all shades. White cardamom is a bleached version of the green variety and there are black and brown coloured pods as well, though these have a coarse, less aroma... More Prep:30m Cook:45m Servings:4	Mystic_rive
	author steve manfredi photojennifer soo

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Ingredients

For the paste

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6 eschalots peeled

4 cloves garlic, peeled

1 piece fresh turmeric peeled (or 1 tsp of ground)

1 piece fresh galangal (or ginger) root, peeled

2 or more small red chilli

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For the rendang

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4 chicken Marylands (thigh and drumstick)

4 tbsp extra virgin olive oil

2 cinnamon sticks

3 whole star anise

10 cardamom pods

22 oz. unsweetened coconut milk

4 lemongrass stalks (bottom 5-6cm only, 2-3 tough outer layers discarded)

1 tsp tamarind pulp

1 tsp sugar

5 kaffir lime leaves

4 long sweet red chilli

Salt

Directions

For the paste

Make the paste by putting its ingredients (listed below), roughly chopped, in a food processor with a few tablespoons of water till it is pureed.

Heat the oil in a saucepan and lightly fry the cinnamon, star anise and cardamom for 2-3 minutes stirring constantly. Add the paste and fry, always stirring, for 5 minutes.

Add the coconut milk, lemongrass, tamarind, sugar, kaffir lime leaves and a couple of pinches of salt. Stir and simmer for 20 minutes uncovered.

Add the chicken and the long chillies and continue to simmer gently for an hour or so, stirring every 10 minutes, till the liquid has concentrated and sticks to the chicken pieces.

Serve with steamed jasmine rice.

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