Chicken Rendang

Preparation

1. Make the marinade

2. Cut the chicken into edible size pieces (approx 3cm each dimension) and place into marinade

3. Blend the chillies, onions, ginger and garlic

4. Add the remaining spice mix ingredients to the blended mixture

5. Cook the spice mix on a medium heat for around 40 procès-verbal

6. Add the chicken and marinade mixture and cook for an additional 40 procès-verbal

Notes

• The photos are from a Beef Rendang but the recipe is the same for chicken

Ingredients

• 600g skinless boneless chicken
• For the spice mix
• 5 hot red chillies
• 2 medium onions
• 1 red onion
• Thumb fresh ginger
• 6 cloves garlic
• ½tbsp ground cumin
• 1 nutmeg, ground
• 1tbsp ground coriander
• ½tsp ground cardomom
• 1 star anise, ground
• 3 cloves, ground
• 1tsp turmeric
• 5 makrut lime leaves
• 10 bay leaves
• 2tsp lemongrass
• 400ml coconut milk
• 200ml water
• For the marinade
• 1tbsp tamarind paste
• Bunch thai basil
• 1tsp fish sauce
• 2tbsp sugar
• 1tbsp ground black pepper
• 1 chicken stock cube

Equipment

• Food processor or blender
• Spice grinder
• Large pan
• Knife
• Chopping board

Nutritional Facts

• Serving size: 501.7g
• (15% / 19%)   Calories: 376kcal
• (16%)Total fat: 8.6g
• (19%)   Saturated fat: 3.8g
• (6%)   Unsaturated fat: 2.2g
•     Mono: 1.4g
•     Poly: 0.8g
• (37%)   Cholesterol: 110mg
•   Trans Fat: 0g
• (13%)Total carbohydrates: 38g
•   Starch: 0g
• (43%)   Sugars: 13g
•     Sucrose: 9.6g
•     Glucose: 2.9g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 2.4g
•     Galactose: 0g
• (26%)   Fibre: 6.4g
• (76%)Protein: 38g
• Salts
• (22%)   Sodium: 441mg
• (28%)   Potassium: 994mg