Indonesian Flavors: Chicken Rendang
By: Feral Cooks
Published: Monday, April 10, 2017 - 3:44pm

Ingredients




4-6 Thai chilies, cut and crushed, (careful, they’re hot!)
1.5-2 lbs. cut up chicken thighs
2.5- to 3-inch piece of Turmeric (available at most Asian or Indian grocery stores)
Salt
About 16 oz of good quality coconut milk

Preparation

1 Crush the chilies with a pestle/mortar if you have one. 2 Peel the turmeric with a vegetable peeler and cut it up. 3 Add the turmeric to the chilies and mash them all together with some salt and 1 tablespoon of cold water. 4 Set a wok or heavy pan on medium/high heat and sauté the crushed ingredients. 5 Add the chicken and coconut milk, stir and reduce heat to a simmer. Leave uncovered. 6 Let simmer until no coconut milk remains in liquid form, and instead has formed a thick sauce/paste. This can take up to an hour, depending on the amount of heat. 7 Serve with rice

About

Making this dish is so easy, and it requires only 5 ingredients (one is salt). It’s both savory and rich, but watch out for the turmeric—it stains pretty easily. Turmeric is available in most Asian and Indian supermarkets.