Chicken Rendang Curry
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
- 1 roasting chicken, cut into small to medium-size pieces
-
SAUCE
- 1 cup coconut milk
- 2 tablespoons canola oil
- 1 onion, peeled and quartered
- 4 garlic cloves
- 2 1⁄2 inches galangal or 2 1/2 inches ginger
- 1 -3 red chile, depending on how hot you like your curry (de-seeded if less heat is desired)
- 1 1⁄2 tablespoons brown sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon tamarind paste
- 5 tablespoons fish sauce
- 1⁄2 teaspoon turmeric
- 1 tablespoon coriander powder
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1 1⁄2 teaspoons shrimp paste
- 2 whole star anise
-
GARNISH (optional)
- desiccated coconut (optional)
- fresh coriander (optional)
- jasmine rice (optional)
directions
- Place all sauce ingredients in a food processor. Process well to form a thick curry paste or sauce.
- Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chilli. If too sour, add a little more brown sugar.
- Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken pieces and stir well.
- Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a bare simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
- Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce in the wok/pan).
- Garnish with a sprinkling of shredded coconut and fresh coriander (if desired). Serve hot with jasmine rice.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.