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Rendang Ayam Padang (Indonesian Chicken Rendang)
WHAT TO COOK TODAY27Ingredients
55Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 lb. chicken pieces (bone-in skin-on, such as drumsticks and/or thighs)
- 3 Tbsp. cooking oil
- 200 mL water (use 100 ml if using pressure cooker)
- 200 mL coconut milk
- 80 grams grated coconut (unsweetened)
- 10 cayenne peppers
- 2 Thai chili (more if you like it spicy)
- 6 shallots (peeled)
- 5 garlic (peeled)
- 1 inch ginger (peeled)
- 4 tsp. turmeric powder
- 1 Tbsp. galangal powder
- 1 tsp. cumin powder
- 1/2 tsp. nutmeg (powder)
- 1 Tbsp. coriander powder
- 1/4 tsp. white pepper (powder)
- 1/4 tsp. cardamom powder
- 1 cinnamon stick
- 5 cloves
- 1 star anise
- 3 bay leaves (or 6 dry bay leaves)
- 1 stalk lemongrass (just the white part, finely chopped)
- 5 kaffir lime leaves (tear the edges to release flavor)
- 1 1/2 tsp. salt
- 2 Tbsp. coconut sugar
- 1 Tbsp. tamarind paste
- 1 lime
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