Step 1

First, place all the rendang curry paste ingredients in the food processor and grind it into a smooth paste. Add a splash of water if needed.

Step 2

Heat the pan into medium heat and add oil. Once the oil is hot, add cumin seeds, cinnamon, cloves, and star anise. Let the spices sizzle for a few seconds.

Step 3

Add the prepared curry paste and saute for 1-2 minutes or until the curry paste colour change and fragrant.

Step 4

Then, pour the coconut milk in, stir it well. Next, at the chicken pieces, salt, sugar, and lemongrass. Combine everything well and cook for 2-3 minutes.

Step 5

Now add water and bring the heat to high for 1-2 minutes. Then reduce the heat to low and simmer for 20-25 minutes or until the chicken is tender.

Step 6

Finish with tamarind juice and kaffir lime leaves. Make a taste test and add more salt or water if needed.

Step 7

Transfer to a serving plate with garnish with fresh green chillies or coriander. Serve with plain rice.