Exotic curry with chicken thighs and fried onions

Ingredients for 2 servings:

• 2 tbsp palm oil, premium quality
• 4 cm cinnamon stick(s)
• 6 cardamom pods
• 4 chicken thighs (thighs), without skin
• 1 tsp sugar
• 120 g coconut milk, creamy
• 140 g orange juice
• 6 g instant chicken broth
• 3 tbsp fried onions
• 3 tbsp chili powder (chipotle chili powder)
• 2 tbsp cumin powder
• 2 tbsp fennel seeds, ground
• 1 tbsp turmeric powder
• 6 medium-sized garlic cloves
• 60 tbsp orange juice
• 4 tbsp palm oil, premium quality
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 hour 50 minutes

Rendang Ayam kering dengan Bawang goreng, Dry Chicken Curry with Shallots, recipe from Malaysia

For the sambal, blend all ingredients in a small blender at high speed for 1 minute. Heat a medium-sized pan with a lid, add the palm oil, and heat until hot. Add the sambal and toast with the cinnamon stick and cardamom pods until fragrant. Add the orange juice, coconut milk, sugar, 2 tablespoons of the fried onions, the chicken stock, and the chicken thighs. Cover and simmer gently at low heat for about 90 minutes, until the water has almost completely evaporated, adding more water if necessary. Stir occasionally to prevent burning, especially towards the end. Transfer to a serving bowl, garnish with the remaining fried onions and flowers, and serve. In Malaysia, this dish is served with white rice or roti jala berbumbu. In the latter case, reduce the sauce to about 10 tablespoons, leaving enough for dipping the spicy “funny pancakes.”