Ready in just an hour, this Chicken Rendang is a flavorful Malaysian stew with tender chicken thighs, warming spices and coconut milk.
Why This Recipe Works
creamy coconut milk balances out the heat
from the spice paste.
– Coconut oil
– Star anise
– Cardamom seeds
– Ground cinnamon
– Lime leaves
– Coconut sugar
– Chicken stock
– Coconut milk
Get The Full Ingredients
Combine all the spice paste ingredients in a blender or food processor and pulse until a paste forms.
Heat the coconut oil in a Dutch oven over medium high heat and
brown the chicken in 2 separate batches
(to avoid overcrowding).
Remove the chicken and set aside.
Toast the cloves, star anise and cardamom seeds over
medium heat until fragrant
Grind in a spice grinder or use a mortar and pestle
Get the full Instructions here!
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COCONUT LIME CHICKEN SKEWERS
INDONESIAN BEEF SATAY SKEWERS