Ingredients
1 whole guinea fowl cut into peices or a small chicken
1 tbls oil
6 tbls Rendang curry paste
1 tin coconut milk
2 small red peppers
Fish sauce to taste
Soy sauce to taste
Juice of a lime
Coriander to garnish
4 green cardamoms
4 cloves
3 bay leaves
1 large cinnamon stick
2 tsp chilli powder or 4 hot fresh chillies all your pref
1tbsp paprika
1 tbsp garam masala
1 tbsp turmeric
400g can chopped tomatoes or 3 fresh toms
1 whole chicken chopped on the bone
Hot water
Salt to taste
2 tbsp chopped coriander
Method
Heat oil in a large non stick pan. Add the paste and gently fry until fragrant and the oil is released.
Add the guinea fowl and f spices and fry in this for about 5 to 6 minutes, then add the tin of coconut milk.
Stir bring to bubbling and cover and cook for 15 minutes, untill meat is just tender.
Add the red peppers and season to your taste with fish sauce and soy sauce, i used dark soy as it added to the colour.
To finish add the juice of a lime, more or less to get the right balance and garnish with coriander.
Traditionally rendang is a meat or beef dish, you can use the same recipe but will need to allow the meat to cook longer before adding from the coconut milk.
You can get great rendang pastes and quite frankly I use them when I dont have time, as with is my first rendang post I made some paste. My recipe is below if you want to try, feel free to tweek your preferences.
Rendang paste
2 med onions
1 inch peice galangal
4 red chillies
Large stick of lemongrass
Small bunch corinader stalks
1 tbls tamarind paste
5 cloves garlic
1 inch ginger
2 teaspoons brown sugar (didnt have palm sugar)
1 tbls turmeric
1 tbls cumin powder
1 tbls coriander powder
1 tbls paprika powder (for colour)
2 star anise
4 cloves
4 green cardamoms
2 tbls dessicated coconut
1 tsp salt
Oil to help grind to a paste
Roast the whole spices and grind. Chop and grind fresh ingredients. Combine and use oil to bring together as a paste.
Enjoy