Chicken Rendang

Instructions

1. Prepare the spice paste
   In a food processor, blend shallots, garlic, galangal/ginger, soaked dried chilies, ground coriander, and ground turmeric with 2-3 tablespoons of water until it forms a smooth paste. This is your rendang spice paste.
2. Sauté the spice paste
   Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add the spice paste, lemongrass, cinnamon stick, and half of the kaffir lime leaves. Sauté for 5-7 minutes until fragrant and the oil starts to separate from the paste.
3. Add the chicken
   Add the chicken pieces to the pot and stir to coat them well with the spice paste. Cook for about 5 minutes, turning occasionally until the chicken starts to change color on all sides.
4. Simmer with coconut milk
   Pour in the coconut milk and add the tamarind paste. Stir well to combine. Bring to a gentle simmer, then reduce heat to low. Cover partially and let it simmer for 60-75 minutes, stirring occasionally to prevent burning.
5. Reduce the sauce
   Once the chicken is tender, add the palm sugar and salt. Increase the heat slightly to medium-low and continue cooking uncovered, stirring frequently until the liquid has mostly evaporated and the sauce has darkened and thickened to a rich coating consistency, about 15-20 minutes.
6. Final seasoning
   Add the remaining kaffir lime leaves. Taste and adjust seasoning with more salt or sugar if needed. The rendang should have a balance of spicy, sour, and slightly sweet flavors.
7. Rest and serve
   Remove from heat and let the rendang rest for at least 30 minutes before serving, or ideally overnight in the refrigerator to allow the flavors to develop fully. Reheat gently before serving with steamed rice.