Chicken Curry by RasaMalaysia

I am following @rasamalaysia for quite some time already and her recipes are always really amazing and so is this one!

This Malay-Indonesian chicken rendang is a killer that is definitely gonna be on the menu here again!

I was a little impatient and my rendang could have used a little more colour, but the flavour was a-ma-zing! Visit her website for the original recipe!

Ingredients spice paste:

• 6 shallots • 2 cm fresh galangal • 3 stalks lemon grass (white part only) • 4 garlic cloves • 2 cm fresh ginger • 3 red chilli peppers (I didn't have the chillies she used in her recipe, but this worked as well) •

Ingredients:

• 600 gram chicken thigh filets • 1 cinnamon stick • 3 cloves • 3 star anise • 3 cardamom pods • 1 lemongrass (thinly sliced) • 2 cups coconut milk • 5 lime leaves • 5 tbsp toasted coconut • 1 tbsp sugar • 1½ tsp salt • oil •

1. Get all the ingredients for the spice paste and put in your kitchen machine. Add a little bit of oil if it's hard to get the correct paste consistency.

2. Chop your chicken in bite-size pieces. Get a heavy pan and heat up some oil. First sauté the spice paste. After a few minutes, add the chicken. Stir well and add all the other ingredients.

3. Bring to a boil, lower the heat as soon as this happens and cover with a lid. Simmer for at least 30 minutes. Mine needed a little more time. If it takes too long, take off the lid, get the heat back to high and stir frequently to thicken the sauce.

Serve over white rice with veggies or fruit on the side. I served it with pineapple and pickled chillies.

Again, visit the website from @rasamalaysia for even more epic recipes and the original recipe!

Enjoy!