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Malaysian chicken rendang

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 45

Appears in
The Good Chicken Cookbook

By Marcus Bean

Published 2024

  • About

This dish is bursting with the traditional Thai flavours of chilli, fresh ginger, lemongrass and coconut milk. In my new version, you make a paste from the flavouring ingredients, then cook the meat slowly to intensify the flavours.

Ingredients

  • 1 tbsp olive oil
  • 4 chicken thighs, skin on
  • 4 chicken drumsticks, skin on

Method

Preheat the oven to 160°C/315°F/Gas 2½. Put all the curry paste ingredients in a blender, season with salt and pepper and blitz together to a paste.

Heat the oil in a flameproof casserole dish over a medium heat, add the chicken and fry for a few minutes until lightly brown. Ad

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