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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Place 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 3
Place 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 4
Allow 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 5
Serve directly from the wok into individual plates. Garnish with a sprinkling of fresh cilantro, if desired.Step 6
Enjoy.