Monday’s are always hard work. Sometimes you want something to look forward to. Tonight I decided to treat myself to a Chicken Rendang. I’d never made one before but this turned out pretty good… and didn’t take forver like beef rendang does because the chicken was cooked in the oven first.
Admittedly – like all my attempts on international cuisine I wouldn’t call this ‘authentic’ in the slightest. In fact I forgot to buy fresh vegetables to have on the side so shoved a load of frozen peas in there. Oh well. It tastes nice. As always… serves 2 generous portions.
What you need…
2 cloves garlic
1 tbsp ground coriander
½tsp ground cumin
1 tsp tamarind paste
- rub oil over both chicken breasts and cook in the oven for 12-15 mins until just cooked through
- chuck all the rendang paste ingredients in a blender (or finely chop if you’re going old school)
- in a deep pan heat some oil and simmer the rendang paste with half a mug of water (enough to form a ‘gravy’ as opposed to a ‘soup’ or you’ll be there FOREVER)
- take the chicken out the oven and shred with two forks then put to one side
- once the paste is reduced a little add in the coconut milk and tamarind
- allow the sauce to simmer for 20-25 mins
- meanwhile chop up a sweet potato into bite sized chunks and boil in some hot water until cooked through
- once the sauce has reduced a little, add in the chicken and sweet potato (and if you’re a total heathen some frozen peas)
- put the rice on to cook as per packet instructions and leave the rendang simmering until the sauce is thick and gloopy (or basically until you’re so hungry you don’t give a damn about the sauce’s gloopiness)
- serve with fresh veg (if you dont fancy peas… or have both. go crazy) and perhaps home made chapatis?