Nasi Lemak with Coconut Rice and Chicken Rendang

Ingredients

• 2 cups Long-grain rice
• 4 cups Coconut milk
• 2 leaves Pandan leaves
• 2 slices Ginger
• 1 tsp Salt
• 1.5 lbs Chicken thighs
• 2 tbsp Coconut oil
• 2 medium Red onions
• 4 cloves Garlic
• 2 inches Ginger
• 2 stalks Lemongrass
• 2 small Red chilies
• 2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 2 tbsp Coconut aminos
• 3 leaves Lime leaves
• 1 tbsp Tamarind paste
• 1 tbsp Palm sugar
• 1/2 tsp Salt

Instructions

1. 1Measure 2 cups of long-grain rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well. In a medium saucepan (about 2-quart capacity), combine the rinsed rice, 4 cups of coconut milk, 2 pandan leaves, and 2 slices of ginger. Stir in 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat (350°F / 175°C), then immediately reduce the heat to low (200°F / 95°C), cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 10 minutes. Remove and discard the pandan leaves and ginger slices. Fluff the coconut rice gently with a fork.
2. 2Cut 1.5 lbs of chicken thighs into bite-sized pieces, about 1-inch cubes. Set aside.
3. 3Prepare the spice paste: Peel and roughly chop 2 medium red onions. Peel 4 cloves of garlic. Peel and chop 2 inches of ginger. Trim the ends and lightly smash 2 stalks of lemongrass. Remove stems from 2 small red chilies. Place the chopped red onions, garlic, ginger, lemongrass, and red chilies into a blender or food processor. Blend until a smooth paste forms. If needed, add 1 tablespoon of water to help it blend.
4. 4Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat (300°F / 150°C). Add the blended spice paste and cook, stirring frequently, for 5-7 minutes, until it is very fragrant and slightly darkened in color. Be careful not to burn it.
5. 5Add the bite-sized chicken thigh pieces to the pot with the spice paste. Sprinkle in 2 teaspoons of turmeric powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder. Stir well to coat the chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
6. 6Pour in the remaining 2 cups of coconut milk (from the ingredient list, assuming this is a second portion not explicitly listed but implied by 'remaining'), 2 tablespoons of coconut aminos, 3 lime leaves, 1 tablespoon of tamarind paste, 1 tablespoon of palm sugar, and 1/2 teaspoon of salt. Stir everything together. Bring the mixture to a gentle simmer over medium heat (300°F / 150°C).
7. 7Reduce the heat to low (200°F / 95°C), cover the pot loosely (leaving a small gap for steam to escape), and cook for 45-60 minutes. Stir occasionally to prevent sticking. The chicken rendang is ready when the sauce has thickened to a rich, oily consistency and the chicken is very tender. The internal temperature of the chicken should reach at least 165°F (74°C).
8. 8Serve the chicken rendang spooned over the fluffy coconut rice.

Substitutions

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