Malaysian · Malaysia

Ginger and Lime Rendang Chicken with Coconut Milk

Name: Ginger and Lime 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 tbsp grated ginger; 1 tbsp lime juice

Adds a fresh, zesty note with ginger and lime.

47 minutes2 servings

Method

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.
During cooking, stir in grated ginger and lime juice.
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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