Heavenly, Spicy Chicken Rendang and Roti Paratha

• toplam süre: 2 hours 45 minutes

Malzemeler

1 ½ lb Chicken thighs, 2–3 tbsp Thai red curry paste, coconut milk (1 can), toasted grated coconut (½ cup), cinnamon stick, cloves, cardamom, star anise, lemongrass, kaffir lime leaves, palm/brown sugar, salt, lime or tamarind.

Yöntemler

Toast coconut until golden; set aside.

Sauté curry paste + whole spices in oil for 30 sec.

Add chicken, toasted coconut, salt, lemongrass, lime leaves; let chicken brown lightly.

Add coconut milk + sugar. Simmer 25–35 min until thick.

Reduce uncovered in the last 10 min for a dry, rich coating.

Remove chicken from pot. Add 1–2 cups kale (or any green)+ a splash of water.

Let kale wilt and *coat in the residual spices.

Finish with a splash of soy sauce + sesame oil.

Roti Paratha (Simplified)

Ingredients

Flour (500g), salt, 180 mL hot water, 180mL room temp water, oil.

Steps

Mix flour + salt; add the two waters to form a soft, smooth dough.

Divide into balls, coat fully with oil, and rest 2 hours or overnight

Flatten and stretch very thin with plenty of oil

Roll into a rope, coil, rest 15 min.

Roll out and cook on a hot pan; optionally finish over open flame.

Clap between hands to create flakes.