Malaysian · Malaysia

Cinnamon and Cumin Rendang Chicken with Coconut Milk

Name: Cinnamon and Cumin Rendang Chicken with Coconut Milk
Total time: 47 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 400g chicken thighs; 1 onion, chopped; 1 tbsp lemongrass, bruised; 1 tbsp galangal, sliced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 100ml coconut milk; 1 tbsp soy sauce; 1 tbsp tamarind paste; 1 tsp turmeric; 1 tsp cumin; salt to taste; 1/2 cup chopped bell peppers; 1/2 cup chopped carrots; 1 tbsp fresh coriander, chopped; 1/2 tsp cinnamon powder; 1/2 tsp cumin seeds

Adds warm, earthy notes with cinnamon and cumin.

47 minutes2 servings

Method

Before cooking, add cinnamon and cumin to the pan with onions and tomatoes.
In a pot, cook chicken, onion, lemongrass, galangal, garlic, and ginger until browned.
Add coconut milk, soy sauce, tamarind, turmeric, cumin, and salt. Simmer 30 minutes.
Stir occasionally and adjust seasoning.
Check internal temperature reaches 74°C (165°F). Serve with bell peppers and carrots, garnished with coriander.

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