Rendang curry

1. Heat oven to 180ºC.
2. Remove the chicken skin.
3. Heat a pan on medium heat with a little oil and brown the outside of the chicken  then  place in a baking dish. (preferably one with a lid).
4. Return the pan to the heat and cook the onion till soft. Then add the curry paste, lime leaves, zest and lime juice, ½ the stock  and coconut milk.
5. Pour over the chicken, add the lentils  and bake  covered for 35-40 minutes  or until the chicken is cooked.  If your dish doesn’t have a lid, cover with some tin foil.
6. Cook the rice as per instructions. When it is ready, mix the sliced spinach into  the rice, then drain if necessary. Cover to keep hot.
7. Remove the chicken from the oven and the sauce. If the sauce has thickened too much, add the remaining stock and return to the oven for 5 minutes more to heat through.
8. Slice the chicken into 4 portions.
9. Serve the chicken and sauce with the rice.

To use up the kaffir lime leaves put 500ml of  water and  500g sugar in a pot with the kaffir lime leaves  on a medium heat.  Stir until all the sugar has dissolved. Remove from the heat and blend till the lime leaves are small flecks. Use as a drink concentrate or a sauce for ice cream.