Malaysian Chicken Thigh Rendang in One Pot
Boneless thigh simmered in coconut milk with a lemongrass, chilli and ginger paste until the sauce reduces to a thick, dark coating.
Raw materials
Thigh holds up to the long reduction and soaks up the paste.
Ingredients
Method
Keep stirring towards the end. The sauce can catch once it thickens.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the thigh into 4 cm pieces.
- 02Blend the paste
Blend the shallots, garlic, ginger, lemongrass, soaked chillies and turmeric with a splash of water to a smooth paste.
- 03Fry the paste
Heat the oil in a heavy pot. Fry the cinnamon, star anise and cloves for 30 seconds, then the paste for 8 minutes until fragrant and oily.
- 04Add the chicken
Stir in the chicken and cook for 5 minutes to coat. Pour in the coconut milk, lime leaves, tamarind, sugar and salt.
- 05Reduce
Simmer uncovered for 25 to 30 minutes, stirring often, until the sauce is thick and dark. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Toast and finish
Stir in the toasted coconut for the last 5 minutes. Serve with steamed rice.
Questions
Can I use breast?+
Yes, but shorten the simmer and watch it closely. Thigh is juicier.
How do I make it milder?+
Use fewer dried chillies and deseed them before soaking.