Malaysian · Malaysia

Paprika and Papaya Rendang Chicken with Coconut Milk

Name: Paprika and Papaya 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 smoked paprika; 1 tbsp diced papaya

Adds smoky sweetness with paprika and papaya.

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 smoked paprika and diced papaya.
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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