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The Malaysian Chicken Rendang Curry

The rendang is a dish originating from a part of Indonesia and it is now served throughout the country and Malaysia. It is served at special occasions and holidays... The rendang is usually made of beef but also sometimes chicken, sheep, water buffalo, duck, or of vegetables or fruits like breadfruit or cassava. This base is slowly cooked in coconut milk with spices for several hours, until the liquid evaporates and the meat has absorbed the condiments. Among the spices used, there may be ginger, galangal, turmeric, lemon grass and chili. If the meat is chicken or duck, tamarind can be used.





Ingredients (for four guests):

* 1 chicken, weighing about 3 lb. Cleaned and cut in 8 pieces
* 2-3 cans of coconut milk
* 1/2 cup grated coconut
* 5-10 dried chillies (soaked)
* 1-2 fresh chillies
* 8 green onions
* 10 cloves garlic, peeled
* 1 inch galangal (Laos), a bit like ginger, but is more aromatic
* 1 tablespoon sugar
* 1 inch fresh ginger
* 1 inch turmeric root (Although best known as a spice that gives a distinctive flavor and yellow color to curry powder and mustard)
* 1 piece fresh ginger, 1 inch (2 cm) long, peeled
* 4 stalks fresh lemon grass tied in a bun (lemon grass has a fragrance, intriguing lemony without the bite that lemons can add to a dish.)
* 1 tablespoon tamarind liquid
* 3 tablespoons vegetable oil
* salt to taste
* 1 teaspoon freshly ground black pepper

Preparation:

1) Put everything except the grated coconut, lemon grass, oil, sugar and coconut milk in the blender, and pulse for about 40 seconds.

2) Heat oil in a large wok and add the paste and fry over medium heat for 5 minutes. Keep adding a little oil, little by little, as long as the dough is too dry.

3) Add chicken to skillet, cook for 5 minutes, stirring and turning to coat with spices. Stir in dry spices (lemongrass), then add the coconut milk and add salt and black pepper to taste. Bring to a boil, then simmer gently for 15 minutes.

4) Put the 1/2 cup grated coconut in a dry frying pan and fry until brown.

5) After 15 minutes add the second coconut milk, the grated and fried coconut, sugar and simmer for 30 minutes.

Serve this chicken rendang with hot vegetables and white rice or yellow and green rice