Chicken Rendang with Cardoman
From mystic_river1 16 years ago
- 45 minutes to make
- Serves 4
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 aromatic quality. Read more In the chicken rendang recipe given here, the cracked pods all but melt as they slowly cook in the coconut milk and can be eaten without fear. Author: Steve Manfredi Photo: Jennifer Soo Saturday June 2, 2007 See less
Ingredients
- For the paste shopping list
- --------------------- shopping list
- 6 eschalots peeled shopping list
- 4 cloves garlic, peeled shopping list
- 1 piece fresh turmeric peeled (or 1 tsp of ground) shopping list
- 1 piece fresh galangal (or ginger) root, peeled shopping list
- 2 or more small red chilli shopping list
- --------------------------------- shopping list
- For the rendang shopping list
- ----------------------- shopping list
- 4 chicken Marylands (thigh and drumstick) shopping list
- 4 tbsp extra virgin olive oil shopping list
- 2 cinnamon sticks shopping list
- 3 whole star anise shopping list
- 10 cardamom pods shopping list
- 22 oz. unsweetened coconut milk shopping list
- 4 lemongrass stalks (bottom 5-6cm only, 2-3 tough outer layers discarded) shopping list
- 1 tsp tamarind pulp shopping list
- 1 tsp sugar shopping list
- 5 kaffir lime leaves shopping list
- 4 long sweet red chilli shopping list
- salt shopping list
How to make it
- 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.
People Who Like This Dish 5
- jenniferbyrdez Kenner, LA
- mumtazcatering Gauteng, ZA
- theran76 Singapore, SG
- sitbynellie Glasgow, GB
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- dee Tampa, GB
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
most of my favourite ingredients in this one especiallly the cardamom
Thanks for sharing!!!!!!!!!!
mumtazcatering
in Gauteng loved it
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I like this.
jenniferbyrdez
in kenner loved it
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This looks lovely, I love this kind of cooking! Thank you for the recipe!
Susan
sitbynellie
in Glasgow loved it
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