Malaysian · Malaysia

Mint and Tamarind Rendang Chicken with Coconut Milk

Name: Mint and Tamarind 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 chopped mint; 1 tbsp tamarind paste

Adds a refreshing mint and tangy tamarind finish.

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.
Stir occasionally and adjust seasoning.
After cooking, stir in mint and tamarind paste before serving.
Check internal temperature reaches 74°C (165°F). Serve with bell peppers and carrots, garnished with coriander.

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