1.

Blend all the spice paste ingredients with 125ml water until smooth.

2.

Toast the desiccated coconut in the dry frying pan, stirring, until golden (1–2 minutes). Set aside.

3.

Heat the oil in the saucepan over a medium heat. Fry the cinnamon, star anise, cloves and cardamom until fragrant (1 minute).

4.

Add the spice paste and cook, stirring often, until fragrant and darker (8–10 minutes). Stir in the turmeric and chilli powder for 1 minute.

5.

Add the chicken and stir to coat (5 minutes).

6.

Add the sliced lemongrass, coconut milk and 350ml water. Bring to a simmer and cook uncovered, stirring occasionally, for 20 minutes.

7.

Add the aubergine and continue to cook, stirring more often as it thickens, until the sauce is thick, dark and clings to the chicken (20–25 minutes). Add a splash of water if it starts to stick.

8.

Meanwhile, cook the rice following the pack instructions.

9.

Stir in the toasted coconut, lime juice, salt and pepper, and cook for 2 minutes.

10.

Steam or boil the green beans until tender (5 minutes). Remove the whole spices and serve the rendang with the rice and green beans.

11.

Slow cooker: After step 5, transfer to a slow cooker with the coconut milk, lemongrass and 250ml water, and cook on low (6 hours). Add the aubergine for the last hour, then finish uncovered on the hob to thicken.