Number of persons
4 people
Preparation time
Preparation time 60 minutes
Ingredients
2 tbsp olive oil
500 g chicken fillet, diced
2 stalks of lemongrass, bruised
4 kaffir lime leaves
2 bay leaves
1 cinnamon stick
250 ml chicken stock
1 tbsp lemon juice
1 tbsp sweetener
salty
160 g brown rice
simple, richly filled salad (with fresh cucumber, mixed tomatoes, red onion, lettuce – approx. 800 g) or 800 g green beans (see tip)
4 tsp sambal oelek (optional)
Herbal paste
3 cloves garlic, peeled, coarsely chopped
2 onions, peeled, coarsely chopped
2 red peppers, seeds and ribs removed, coarsely chopped
piece of ginger root (3 cm), peeled, coarsely chopped
piece of turmeric (3 cm), peeled, coarsely chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika powder
½ tsp freshly ground black pepper
Supplies
small food processor or blender, frying pan
Preparation
1. Place all the ingredients for the herb paste in a small food processor or blender. Add a splash of water and blend until smooth.
2. Heat the olive oil in a Dutch oven over medium heat. Add as much spice paste as you like (anything is a bit too much; start with 4 tablespoons) and cook for 4-5 minutes, or until fragrant. Add the chicken breast cubes and brown them all over, about 5 minutes.
3. Add the lemongrass, kaffir lime leaves, bay leaves, and cinnamon stick to the pan. Pour in the chicken stock and add the lemon juice and sweetener. Stir well. Bring to a boil, then reduce the heat and simmer gently for 30-45 minutes, until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash of water. Taste and season with salt, if necessary.
4. Meanwhile, cook the rice according to the instructions on the package.
5. Remove the lemongrass, lime leaves, bay leaves, and cinnamon stick. Divide the rice among plates and serve with the rendang, some sambal (optional), and a fresh salad.
Tip
Don't feel like salad? Cook 200 grams of green beans per person.
