Indonesian-Style Chicken Thigh Rendang With Green Bean Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a full kettle

Trim, then cut your green beans in half

Bash your lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers and set aside for later, then roughly chop the softer inner core[s]

Add your basmati rice and 300ml [390ml] [600ml] cold water and the tough outer lemongrass layers to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and add the chopped green beans

Cook, covered, for 10-12 min or until all the water has absorbed and the rice and green beans are cooked

Once done, remove from the heat and keep covered until serving – this is your green bean rice

While the rice and beans are cooking, peel and quarter your shallot

Crush your garlic open by squashing it with the side of a knife and discard the skins

Crush your cardamom pods open by squashing them with the side of a knife and discard the outer green skins

Add your cardamom seeds, soft innner core of the lemongrass and chopped shallot to a food processor with your crushed garlic and ginger paste

Add half your chilli flakes (can't handle the heat? Go easy!) with your ground cinnamon (not a fan of cinnamon? Only add a little!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and blitz until smooth – this is your rendang paste

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your diced chicken thigh with a pinch of salt and cook for an initial 6 min or until starting to brown

Add the rendang paste and your lime leaves and cook for a further 6 min or until the chicken is browned and the paste is fragrant

While the chicken is cooking, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 250ml [325ml] [425ml] boiled water with your chicken stock mix and fish sauce– this is your coconut stock

Once the chicken thighs are browned, add the coconut stock and cook for a further 10-12 min or until the chicken is cooked through (no pink meat!) and the sauce is thickened – this is your Indonesian-style chicken thigh rendang