Back to 6 servings Rendang 4 tablespoons vegetable oil 3 pounds bone-in chicken thighs and drumsticks, a mix of boneless and bone-in pieces, skin on if preferred; include at least 3-4 drumsticks 1 can (about 14 ounces) coconut milk, shaken well before using 0.5 cup water 1 stalk lemongrass, bruised, for the pan 6 kaffir lime leaves, or 2 large turmeric leaves, shredded 1 teaspoon salt, plus more to taste 2 tablespoons tamarind paste, or 3 heaped tablespoons pulp soaked in 1/2 cup hot water and strained 2 tablespoons sugar, optional; to taste 0.67 cup kerisik (toasted grated coconut), see method Whole spices 1 star anise star anise 1 small stick cinnamon stick 3 green cardamom pods Spice paste 8 dried red chilies, such as Kashmiri or mild dried chilies; seeded and soaked in hot water 15-20 minutes, drained 4 fresh red chilies, seeded and chopped 3 stalks lemongrass, tender white part only, chopped 1 inch galangal, peeled and sliced 2 inches ginger, peeled and sliced 5 garlic cloves, peeled 2 large brown onions, quartered (or 8 shallots) 0.5 teaspoon ground turmeric 1 tablespoon ground coriander Kerisik 1 cup desiccated coconut, or fresh grated coconut, for kerisik
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1 Step 1: Make the kerisik: dry-fry the desiccated coconut in a dry pan over low heat, stirring constantly, for 2-3 minutes until deep golden brown. Cool, then pound or pulse to a semi-coarse grind. Watch closely, as it can burn quickly.2 Step 2: Soak the dried chilies in hot water for 15-20 minutes, then drain, rinse and chop.3 Step 3: Soak the tamarind in 1/2 cup hot water for 10 minutes, mash, and strain, keeping some of the juice for flavor.4 Step 4: Blend the chilies, fresh chilies, lemongrass, galangal, ginger, garlic and onions with the ground turmeric and coriander into a fine paste, adding a splash of water only if needed.5 Step 5: Heat the oil in a large heavy pot or wok over medium heat. Add the star anise, cinnamon and cardamom and let them sizzle for about 20 seconds.6 Step 6: Add the spice paste and the bruised lemongrass. Fry for about 5 minutes, stirring, lowering the heat if it begins to dry out or burn.7 Step 7: Add the chicken and stir to coat well in the paste. Cook for 1 minute.8 Step 8: Pour in the coconut milk, water, half the tamarind juice, the kaffir lime leaves and the salt. Bring to a simmer over medium heat.9 Step 9: Stir in the kerisik and reduce the heat to medium-low. Simmer uncovered for about 45 minutes, stirring every few minutes in the last 15 minutes, until the chicken is cooked through to 165°F (74°C) at the thickest part, the juices run clear with no pink at the bone, and the gravy has reduced to a thick, rich sauce.10 Step 10: Stir in the sugar if using, add more tamarind or salt to taste, and serve hot with rice.getsaucepan.com/r/67467345-d1df-5a0a-8deb-6e42e090a96d
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