Chicken in rendang sauce

Name: chicken in rendang sauce
Cook time: 25 min
Total time: 75 min
Yield: 8
Cuisine: Indonesian
Ingredients: 3 shallot; 2 toe garlic; 1 el sambal oelek; 4 cm fresh ginger; 75 g salted cashew nuts; 2 tl turmeric; tl ground cumin; 1 tl ground coriander; 2 el peanut oil; 400 ml coconut milk; 50 g coconut cream; 1 chicken broth tablet; 2 stem chilled lemongrass lemongrass; 1 lime; 800 g chicken fillet

Indonesian dish with shallot, garlic, sambal, cashew nuts, coriander, coconut milk.

Ingredients

Kitchen Stuff

1 food processor

Directions

Peel the shallots, cut into pieces and put them in the food processor. Peel the garlic cloves and add together with the sambal.
Peel the ginger, cut into pieces and also put in the food processor together with the cashews, turmeric, cumin and coriander.
Grind to a smooth boemboe. This takes 2-3 min.
Heat the oil in a frying pan and fry the Bumbu spice for 3 minutes on low heat. Add the coconut milk and coconut cream and crumble the bouillon tablet above it.
Cut the stems of lemongrass a few times in length and place in the sauce.
Use a peeler or a sharp knife to cut a few large pieces of the green layer of the lime as thin as possible and also place in the sauce.
Let the rendangsaus gently simmer for half an hour without lid on the pan. Stir frequently. Remove the lime peels and lemongrass from the sauce.
Cut the chicken fillet into thin strips and add to the sauce. Let it simmer for 20 minutes.
Cut the peeled lime into wedges and serve with the chicken in rendangsaus.