Chicken Rendang, well almost..

I make Randang quite often with either diced Beef or Chicken and it always tastes brill - but can vary - the balance is really quite fine. Thai Randang is supposed to be quite dry, mine isn't -  but I prefer it this way, with a fab sauce. This dish is sharp, sweet, bitter, hot and sour with sensational spice flavours. Mostly it doesn't matter even if you get it wrong - you'll still get it right and there is always next time..  

Ingredients

Chicken Fillets

Coconut Milk
Garlic

Onion

Lemon Grass
Tamarind Paste
Chilli
Star Anise
Garam Masala
Lime Leaves
Cinnamon
Seasoning
Sugar
Ginger
Lemon Juice
Turmeric
Salt

Sweet Potatoes, tho I've used Parsnips too

Method

In a blender chuck in onion, chilli, ginger, garlic and whizz, with a tablespoon of lemon juice. Marinade the mixture with the meat, overnight if possible. Fry the chicken off with any paste sticking too it until the chicken is browned. Then add the rest of the mirinade, the garam masala, star anis, turmeric, and cinnamon to the pan, stir around a bit, then add the the rest - tamarind paste, lime leaves, coconut milk, salt, sugar and lemon grass. Put a lid on and allow to simmer for about 40 mins for chicken and about an hour (or more) for beef.

I usually steam some sweet potatoes or parsnips and add to the pan whilst simmering.