Chicken Rendang

Indonesian curry

Ingredients

• 1 1/2 pounds beef chuck roast, cubed
• 1/3 cup cooking oil
• 1 cinnamon stick
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass, white part only, pounded and cut into strips
• 1 cup coconut cream
• 1 cup water
• 1 Tablespoon tamarind juice
• 6 kaffir lime leaves, bruised
• 6 Tablespoons toasted grated coconut (kerisik)
• 1 Tablespoon palm sugar, or to taste
• Salt to taste

Spice Paste

• 6 shallots
• 1-inch piece galangal
• 3 stalks lemongrass, white part only
• 4 cloves garlic
• 1-inch piece ginger, peeled
• 10 dried chilies, soaked in warm water and seeded

Directions

Add all the ingredients of the spice paste in a food processor and blend to a coarse paste.

Heat the oil in a skillet over medium heat. Add the spice paste, cinnamon, cloves, star anise, and cardamom pods, and stir-fry them until aromatic. Add the beef and lemongrass, then stir to combine well with the spices. Add the tamarind juice, coconut cream, and water, and simmer on medium heat, stirring frequently until the beef is almost cooked.

Add the kaffir lime leaves, toasted coconut, and sugar. Reduce the heat to low, cover the lid, and slowly simmer for 60 - 90 minutes or until the beef is tender and the liquid has dried up. Season to taste with sugar and salt. Serve with rice.