Indonesian Rendang Chicken Curry
Rendang chicken curry gets its intense flavor from how the curry infuses with the meat. It is one of the most popular Indonesian dishes.
- Serves: 4 persons
- For the Sauce:
- ½can coconut milk
- 2tablespoons finely chopped lemongrass
- 1onion (peeled and quartered)
- 4cloves garlic
- 1thumb-size piece galangal or ginger
- 1to 3 red chilies (depending on how hot you like your curry)
- ¾tablespoon tamarind paste
- 1tablespoon brown sugar
- 2teaspoons soy sauce
- 4tablespoons fish sauce
- ½teaspoon turmeric
- 1heaping tablespoon ground coriander
- 1tablespoon ground cumin
- 1 ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- ¼teaspoon ground cloves
- 1teaspoon shrimp paste (or add 1 additional tablespoon more of fish sauce)
- For the Chicken:
- 1pound boneless, skinless chicken breast or thighs, cut into pieces
- Optional: 2 star anise
- Optional: fresh cilantro for garnish
Step 1Gather the ingredients.
Step 2Place all sauce ingredients in a food processor or blender. Process well to form a thick curry paste. If you don't have a food processor, finely chop the onion and herbs and combine them with the coconut milk, spices, and other ingredients.
Step 3Place the sauce in a wok or pot over medium-high heat and add the chicken pieces and the whole star anise pods, if using. Mix well to combine. Stir occasionally as you bring to a boil. Reduce heat to a simmer. Do not cover, as you want the sauce to reduce and become thicker.
Step 4Allow the curry to simmer, stirring occasionally, for 30 minutes, or until chicken is cooked and tender. The sauce will reduce so that it is almost like a coating on the meat, but there will be a little sauce left over in the pan.
Step 5Serve directly from the wok into individual plates. Garnish with a sprinkling of fresh cilantro, if desired.