Malaysian Chicken Rendang

Instructions

1. Prepare the spice paste
   In a food processor, blend the shallots, garlic, ginger, galangal, dried chilies, and lemongrass with 2 tablespoons of water until you have a smooth paste. This aromatic mixture is the foundation of your rendang.
2. Sauté the spice paste
   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the spice paste and cook for 5-7 minutes, stirring frequently until fragrant and the oil begins to separate from the paste. The paste should darken slightly and become very aromatic.
3. Add chicken and liquids
   Add the chicken pieces to the pot and stir to coat with the spice paste. Cook for 5 minutes, stirring occasionally. Pour in the coconut milk and water, then add the kaffir lime leaves, tamarind paste, turmeric, salt, and sugar. Stir to combine all ingredients thoroughly.
4. Simmer to reduce
   Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for about 1 hour, stirring occasionally to prevent sticking. The sauce will gradually reduce and thicken. The traditional rendang should cook until almost all liquid has evaporated.
5. Final reduction
   Continue cooking for another 15-30 minutes on low heat, stirring more frequently as the sauce thickens. The oil from the coconut milk will eventually separate, and the meat will turn a deep brown color. The finished rendang should have a thick, almost dry coating of intensely flavored sauce on the meat.
6. Check seasoning and rest
   Taste and adjust seasoning with more salt or sugar if needed. Remove from heat and let the rendang rest for at least 30 minutes before serving. Like many curries, rendang tastes even better the next day as the flavors continue to develop and intensify.