Recipe: Chicken Rendang

Serves 6 to 8

4 Tbs. cooking oil
997 g (2 LB) de-boned chicken, cut into small squares
4 cloves garlic, crushed
1 small hot pepper, finely chopped
1 Tbs. grated fresh ginger
1 tsp. cumin
1 tsp. ground coriander seeds
1 tsp. salt
1 tsp. pepper
2 cups coconut milk
4 Tbs. finely ground peanuts
2 Tbs. lemon juice

Heat oil in a saucepan and stir-fry chicken on high heat for about 3 minutes. Reduce heat to medium, then add garlic, hot pepper, ginger, cumin, coriander, salt and pepper and stir-fry for another minute. Stir in coconut milk, then cover and simmer over low heat for 45 minutes, stirring once in a while. Stir in peanuts and lemon juice and simmer for a further 5 minutes. Serve hot with sliced pineapples and cooked rice.

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