Chicken and Yoghurt Rendang

Preparation time: 45 minutes
Serves 4

Ingredients

  • 1 medium Skinless chicken breast, chopped into chunks
  • 3 big Onions
  • 5 cloves Garlic
  • 5 Dried red chillies
  • 4 Fresh red chilies
  • ½ inch Ginger
  • ½ inch Galangal (lengkuas)
  • ½ inch Turmeric root
  • 1 stalk Lemongrass bulb, crushed
  • 3 tbsp Corn oil
  • A pinch Low-sodium salt
  • 30-50ml Water
  • ½ tub Low-fat yoghurt
  • 2 to 3 Kaffir lime leaves
  • ½ cup Toasted shredded coconut (kerisik)

Method

  1. Blend onions, garlic, dried red chilli, red chilli, ginger, galangal and turmeric root to a paste.
  2. Heat a pot or wok, add corn oil and cook the paste till fragrant.
  3. Add chicken breast and toss in the paste till the chicken is cooked.
  4. Add the water, yoghurt and lemongrass and simmer until the mixture is dry before adding salt to taste.
  5. Add the lime leaf and toasted shredded coconut and mix well.
  6. Serve with hot rice.

Read these next: