Weeknight Chicken Rendang

A true rendang cooks for hours. This one takes about an hour by using chicken instead of beef and a blitzed paste rather than pounded. What it does not shortcut is the final stage, where you keep cooking after the liquid has gone until the coconut oil comes out and the meat fries in its own spice. That part is not optional.

1. 1

   Toast the desiccated coconut in a dry pan over low heat until it is the colour of milky coffee, then set it aside. Watch it, it turns fast.

   For this step

   • 1½ cups coconut milk
   • ⅓ cup (30 g) desiccated coconut
2. 2

   Blitz the shallots, garlic, ginger, drained chillies and turmeric into a paste.

   For this step

   • 6 shallots
   • 4 cloves garlic
   • 1 thumb fresh ginger
   • 8 dried chillies
   • 1 tsp ground turmeric
3. 3

   Heat the oil in a heavy pot and fry the paste over medium heat for 10 minutes until it darkens and the oil separates. Add the bruised lemongrass.

   For this step

   • 2 lemongrass stalks
4. 4

   Add the chicken and turn it in the paste. Pour in the coconut milk, bring to a gentle simmer and cook uncovered for 30 minutes, stirring now and then.

   For this step

   • 800 g boneless chicken thighs
   • 1½ cups coconut milk
   • ⅓ cup (30 g) desiccated coconut
5. 5

   When the sauce has reduced and clings to the meat, stir in the toasted coconut. Keep cooking and stirring for a final 8 to 10 minutes until it looks dry and dark and the oil has come out.

   For this step

   • 1½ cups coconut milk
   • ⅓ cup (30 g) desiccated coconut
6. 6

   Season with salt, pull out the lemongrass and rest for 10 minutes before serving with rice.

   For this step

   • 2 lemongrass stalks

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