Malaysian chicken rendang

Name: Malaysian chicken rendang
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Malaysian
Ingredients: 1 star anise, ground to a fine powder; 1 tsp Thai fish sauce; 1 star anise, ground to a fine powder; 2 tbsp peeled and grated root ginger; 1 tbsp dark soft brown sugar; 400 ml/14 fl oz/generous 1½ cups coconut milk; 3 garlic cloves; 2 lemongrass stalks, finely chopped; 1 tbsp ground coriander; 1 tbsp ground cumin; 4 red chillies, deseeded and chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1½ onions, quartered; boiled rice, to serve; 1 tbsp olive oil; 4 chicken thighs, skin on; 4 chicken drumsticks, skin on; 2 tbsp chopped coriander (cilantro) leaves

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

Asia
Thailand
Malaysia
Main course
Gluten-free
South East Asia

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