Thai-Indonesian Rendang Curry

"Taken from About.com and tweaked to make it perfect and healthier. This is a "dry" curry so the sauce will stick to your chicken and infuse it full of flavor. I use boneless and skinless chicken tenderloins but alternatively, you can cut up 1 whole chicken into medium-sized pieces. ENJOY!"
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by Sweet Tortellini photo by Sweet Tortellini
Ready In:
40mins
Ingredients:
21
Serves:
4
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ingredients

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directions

  • In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
  • In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
  • Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
  • Serve atop fragrant rice and garnish (optional) Enjoy!

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Reviews

  1. Extremely flavorful and easy to make!
     
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RECIPE SUBMITTED BY

I cook at home, at friends' houses even at other people's parties! I'm not so good at baking, unless the instructions are explicit and 100% correct. I rarely deviate, it seems to me that baking is harder to get right. Give me a stovetop, gas or electric, a grill, a portable propane stove or even a campfire and I'll make your tastebuds soar!
 
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