CHILLI PADI CHICKEN RENDANG

Women's Weekly (Malaysia) - - Living -

Serves 6 200g chicken, with skin and bone, cut into 9 pieces (5-6 cm) A 100g shal­lots 5g gar­lic 2 stalks lemon­grass, cut into 3 parts 20g fresh gin­ger 15g fresh galan­gal 10g green bird’s eye chill­ies 40g green chilli B 50g cook­ing oil 50g toasted co­conut paste 2 stalks lemon­grass, bruised 4 kaf­fir lime leaves C 100g co­conut milk 1 piece dried tamarind 1 tsp salt 20g brown sugar 1. Com­bine in­gre­di­ents A in a blender and blend un­til ne. 2. Heat the oil and saute the mix­ture from in­gre­di­ents A. Stir con­tin­u­ously to avoid burn­ing. 3. In a wok, com­bine in­gre­di­ents B and stir-fry un­til the mix­ture be­comes drier and more fra­grant. 4. Add in­gre­di­ents C, then con­tinue to stir un­til it starts to boil. 5. Add the chicken and cook un­til the meat is well done.

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