Aromatic Chicken Rendang

Name: Aromatic Chicken Rendang
Ingredients: 1 (800 g) whole chickens, whole chopped into 12 chicken thighs, and cutlets; 3 tablespoons desiccated coconut, dry-fried on medium-low heat till golden brown; 4 -8 shallots, depending on size sliced (substitute 2 onions); 2 cm gingerroot, sliced; 1 cm fresh galangal root (optional); 2 big red chilies, seeded and sliced; 4 dried chilies, softened in hot water for 10 minutes (substitute 1 tsp chilli powder); 150 ml coconut cream; 1 tablespoon sunflower oil or 1 tablespoon corn oil; 2/3 teaspoon turmeric powder; 3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly; 3 kaffir lime leaves, torn; 1 tablespoon dark brown sugar; 1 - 1 1/2 teaspoon sea salt

14 ingredients

6 steps

Ingredients

1 (800 g) whole chickens, whole chopped into 12 chicken thighs, and cutlets
3 tablespoons desiccated coconut, dry-fried on medium-low heat till golden brown
4 -8 shallots, depending on size sliced (substitute 2 onions)
2 cm gingerroot, sliced
1 cm fresh galangal root (optional)
2 big red chilies, seeded and sliced
4 dried chilies, softened in hot water for 10 minutes (substitute 1 tsp chilli powder)
150 ml coconut cream
1 tablespoon sunflower oil or 1 tablespoon corn oil
2/3 teaspoon turmeric powder
3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly
3 kaffir lime leaves, torn
1 tablespoon dark brown sugar
1 - 1 1/2 teaspoon sea salt

Directions

1

Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
2

Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
3

Add meat pieces. Stir-fry for 5 minutes.
4

Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.
5

Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
6

Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!