Chicken Rendang Curry

24 ingredients
6 steps

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

  1. 1
    Place all sauce ingredients in a food processor. Process well to form a thick curry paste or sauce.
  2. 2
    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.
  3. 3
    Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken pieces and stir well.
  4. 4
    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.
  5. 5
    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).
  6. 6
    Garnish with a sprinkling of shredded coconut and fresh coriander (if desired). Serve hot with jasmine rice.

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