Indonesian Chicken Padang Rendang

It's a fascination how Southeast Asian curries meld Indian and Asian culinary themes.  They are often infused with lemongrass, or tamarind, or coconut - or even better, all three.  And they might easily be fortified with a healthy (read Danger, Danger, Will Robinson) dose of a fine local chili pepper.  But not always.

Padang Rendang is an Indonesian spice combination that originated from preserving meat, so you can expect at least some spice heat!  I can't profess expertise to tell you how to prepare the curry paste, and will leave that to other sources.  But I have found a good paste that is not too hot, and is rich in tamarind and lemongrass, that makes this dish a nice balance of flavor and heat.  See Cook's Note about Pedang Rendang paste.
2 lb chicken pieces, on the bone
1 yellow pepper, diced
1 onion, sliced
2 Italian peppers (or green bel), sliced
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 packet Padang Rendang Paste
1 can coconut milk
8-10 fresh curry leaves
palmful fresh mint
2 doz grape tomatoes

Brown the chicken in a large Dutch Oven or pot for about 10 minutes, until all sides are nicely golden. Set chicken aside.

Toss the peppers and onion into the same pot and sauté for about 10 minutes. Add the garlic and ginger and cook another 2 minutes. Now add the Padang Rendang curry paste and cook for a few minutes.

Add the coconut milk and nestle the chicken pieces into the sauce.

Add the curry leaves and cook for about 15-20 minutes, covered, until the chicken is just cooked through.

Add the tomatoes and the mint and cook another 10 minutes. Serve the chicken over rice.

Serves 4-6.

Cook's Note: Indonesian Pedang Rendang Paste is hard to find in the US.  I got it from a friend when I visited Singapore.  You might have to look for it online.  It is a combination of chills, lemongrass and tamarind - very flavorful, but not too spicy hot.  I am told by locals in Malaysia that The Dancing Chef brand is fantastic if you get find it - very natural - no MSG etc.