Paste
2 Thin Green Chillies
6 Dried Chillies
35g Fresh peeled turmeric
35g peeled ginger
2 Lemongrass Stalk
1 Tbsp Vegetable Oil
Rendang
1 Large piece of Cinnamon Bark
6 Skin on, Bone in Chicken Thighs
2 Lemongrass Stalk
40g Desiccated Coconut
200ml Coconut Milk
1 1/2 tsp Salt
2 tsp dark brown Sugar
6 Fresh Kaffir Lime Leaves
1/4 teaspoon Coriander seeds.
2 Tbsp Vegetable Oil
Prepare the paste ingridients and add them to a blender. Add apporx 100 ml of water and blend to make a paste. Add more water if required. This may take 5 minutes to fully blend the ginger and turmeric.
Add the vegetable oil, cinnamon bark and lemongrass (hard leaves removed and bashed) to a pan and put on a medium heat, Cook for a couple of minutes until fragrant. Add the paste and reduce to a low heat and cook for 10 minutes regularly stirring. Add the chicken (my preference is to cut the meatiest part off of the thigh and then cut that in half so each thigh is in 3 pieces **always add the bone) and salt. Stir well, cover and cook on low for 10 minutes regularly stirring.
Whilst the chicken is cooking add the desiccated coconut to a dry pan and cook until toasted and brown.
Add 100 ml to the chicken and stir well, increase the heat a little, cover and cook for 20 minutes regularly stirring.
Add the coconut milk and cook for 10 minutes. Then add the toasted coconut and sugar. Toast the coriander seeds in a dry pan and then roughly crush and add to the pan. Remove the stems from the lime leaves and very thinly shred and add to the pan. Stir in well and cook on a medium heat for 3 minutes. Add more coconut milk if it is a little dry.
Serve with rice.