Side Pannel
Chicken Rendang (Indonesian Chicken Curry)
Chicken Rendang (Indonesian Chicken Curry)
- Recipe Submitted by Seattle Girl on 11/08/2010
Category: Malaysian, Poultry, Main Dish, Indonesian
Ingredients List
- 1 whole small chicken, approximately 3 pounds, cut into a dozen or so piece, rinsed and patted dry
- 8 red chilies, deseeded and rinsed and cut into 1 inch pieces
- 4 pieces lemongrass
- 5 medium sized shallots, coarsely chopped
- 3 cloves garlic, minced
- 1 piece fresh ginger (about 2 inches long), coarsely chopped
- 2 teaspoon ground turmeric
- 1/3 cup olive or vegetable oil
- 1 1/2 cups coconut milk
- 4 pieces kaffir lime leaves
- 1 1/2 cups shredded coconut
- 1 tablespoon brown sugar
- 1 1/2 teaspoon salt
Directions
A savory offering of slow-roasted chicken, cooked in a sauce of coconut milk, toasted coconut paste & spices.
Directions:
In a frying pan over low heat, toast the shredded coconut until it becomes a dark golden hue. Set aside to cool.
Cut the lemongrass into 3 inch pieces and give each piece a whack with a rolling pin to release the flavors.
Place the cut chillies, lemongrass, shallots, garlic, ginger and turmeric in a food processor and pulse until the consistency is chunky-smooth, adding a teaspoon or so of water if necessary to get the paste moving along.
In a large wok or dutch oven, heat the oil over high heat. Add in the grinded chilli mixture and fry for about 15 minutes until the mixture is golden and fragrant.
Add in the chicken and stir fry for an additional 10 minutes, until the chicken turns yellow from the turmeric and is coated through with the chili mixture.
Add in the coconut milk and lime leaves. Bring the mixture to a boil, cover and simmer over low heat for about 45 minutes until the chicken is tender and cooked through.
Toss in the toasted, shredded coconut, and stir to mix thoroughly. Allow the rendang to simmer uncovered until the gravy is thick (about 15 minutes). Add in salt and sugar, stir and turn the heat off.
Remove the lemongrass, kaffir lime leaves and serve the chicken rendang with rice, bread or vegetables.
Directions:
In a frying pan over low heat, toast the shredded coconut until it becomes a dark golden hue. Set aside to cool.
Cut the lemongrass into 3 inch pieces and give each piece a whack with a rolling pin to release the flavors.
Place the cut chillies, lemongrass, shallots, garlic, ginger and turmeric in a food processor and pulse until the consistency is chunky-smooth, adding a teaspoon or so of water if necessary to get the paste moving along.
In a large wok or dutch oven, heat the oil over high heat. Add in the grinded chilli mixture and fry for about 15 minutes until the mixture is golden and fragrant.
Add in the chicken and stir fry for an additional 10 minutes, until the chicken turns yellow from the turmeric and is coated through with the chili mixture.
Add in the coconut milk and lime leaves. Bring the mixture to a boil, cover and simmer over low heat for about 45 minutes until the chicken is tender and cooked through.
Toss in the toasted, shredded coconut, and stir to mix thoroughly. Allow the rendang to simmer uncovered until the gravy is thick (about 15 minutes). Add in salt and sugar, stir and turn the heat off.
Remove the lemongrass, kaffir lime leaves and serve the chicken rendang with rice, bread or vegetables.
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