Chicken Rendang with Coconut Chilli Sambal

Try making this deliciously rich and aromatic Southeast Asian crowd-pleaser at home. Chicken is slowly simmered in a home-made rendang paste featuring coconut, lemongrass and galangal, before being topped with a fresh coconut sambal
Chicken Rendang with Coconut Sambal
ITP Images
Chicken Rendang with Coconut Sambal
May 14, 2019
Preparation Time 25 minutes
Cooking Time 2 hours
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

40g desiccated coconut, toasted
2 baby leeks, roughly chopped
2 tbsp olive oil
2 tbsp galangal
2 lemongrass stalks, thinly sliced
5cm piece ginger, finely grated
3 cloves garlic, finely grated
2 red chillies, seeds removed and finely chopped
1 tbsp molasses or brown sugar
1 tsp spinneysFOOD Sea Salt
1 fresh turmeric root, grated (or 1 tbsp spinneysFOOD Fine Turmeric)
3 tbsp olive oil, for frying
1.5kg chicken pieces, skin on
spinneysFOOD Sea Salt, to season
spinneysFOOD Black Pepper, to season
2 tins (400g) coconut milk
2 limes, zested and juiced

For the sambal

100g desiccated or flaked coconut
125ml boiling water
1 green chilli, seeds removed and finely chopped
10g spinneysFOOD Fresh Coriander, roughly chopped
½ lime, zested and juiced
2 tsp fish sauce

To serve

Rice or flatbreads

METHOD

  • 1

    To make the rendang paste, place all the ingredients in a food processor and blend until completely smooth

  • 2

    Warm a slow cooker or large saucepan over a medium heat and add the olive oil.

  • 3

    Season the chicken with salt and pepper

  • 4

    When the oil is hot, place the seasoned chicken pieces in the pan, skin down, and fry for 5 minutes on each side until golden brown. Set aside

  • 5

    Place the rendang paste in the pan and sauté for 2-3 minutes or until fragrant

  • 6

    Add the chicken pieces, coconut milk and lime juice

  • 7

    Cover and cook for a further 1 hour, stirring every 20 minutes. Take the lid off the pot and cook for a further 45 minutes or until the chicken is tender and the liquid has reduced

  • 8

    For the coconut sambal, rehydrate the desiccated coconut by pouring the boiling water over and steeping it for 10-15 minutes. Combine all the ingredients in a food processor and pulse until combined but still chunky

  • 9

    Serve the rendang with the coconut chilli sambal and rice or flatbread

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