Chicken Rendang Curry Recipes

CHICKEN RENDANG RECIPE (NYONYA STYLE)

Steps:

• Firstly, toast grated coconut over medium heat in a pan to make kerisik. Once it turns golden brown, remove the grated coconut from the pan. Then, pound it using a pestle and mortar until it releases oil.
• Next, blend chillies, galangal, garlic, shallots and lemongrass stalks in a food processor. Put some oil into a pan and set the heat to medium. Put the blend of ingredients into the pan and wait until the paste is fragrant.
• Add the kerisik (toasted grated coconut) into the pan and mix it until it is even. Next, add the chicken meat into the pan. Stir-fry using medium heat and wait for 5 to 7 minutes.
• Add coconut milk into the pan. Then, add in salt to enhance the taste of the dish. Cook for about 5 minutes until the gravy becomes thick.
• Add some kaffir lime leaves to make the dish taste better. Then, mix it and serve the chicken rendang.

CHICKEN RENDANG CURRY

Steps:

• 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.