CHICKEN RENDANG
Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h
Number Of Ingredients 19
Steps:
- All all the ingredients of the Spice Paste in a food processor. Blend well.
- Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
- Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.
Nutrition Facts : Calories 383 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 40 grams fat, Fiber 4 grams fiber, Protein 40 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 4 people, Sodium 218 grams sodium, Sugar 7 grams sugar
INSTANT POT CHICKEN RENDANG (RENDANG AYAM)
This chicken rendang recipe makes it easy to have rendang ayam for dinner in a flash-thanks to the Insant Pot. Learn how to make it.
Provided by Patricia Tanumihardja
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons of oil. When the pot is hot, add the spice paste, stir and cook until it turns a few shades darker, and the oil separates from the paste forming two distinct layers, 3 to 4 minutes. If the paste starts to burn at any time, adjust to LOW/LESS. Press CANCEL.
- Scoop the thick cream from the top of the coconut milk into a bowl. Pour ¾ cup of the thin coconut milk into the pot. Add the galangal, lemongrass, lime leaves and coconut sugar. Mix well, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
- Coat both sides of the chicken with sauce. Nestle the chicken into the sauce, preferably in one layer.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start.
- While the chicken is cooking, toast the shredded coconut in a dry skillet on the stovetop over medium-low heat until it turns light brown and aromatic, about 3 minutes. (This can be done ahead and refrigerated or frozen.)
- When the timer beeps, let the pressure release naturally (20 to 30 minutes). When the float valve drops, press CANCEL and open the lid.
- Carefully remove the chicken to a plate. Cut it up into smaller pieces if you like, but don't shred it. Tent with foil to keep warm.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add the remaining coconut cream and milk and ¾ of the toasted coconut and cook for 2 to 3 minutes, stirring constantly. If you'd like a drier rendang, simmer the sauce until reduced by about one-third, 10 to 15 minutes. Note that the sauce will thicken as it cools. Remove the herbs.
- Add the chicken back to the sauce and adjust to LOW/LESS to heat the chicken through.
- Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight-rendang always tastes better the next day!
AROMATIC CHICKEN RENDANG
A traditional Malay dish, Rendang is a specialized dry-ish curry that is made distinctive by adding dry-fried grated coconut towards the end of cooking time. It is made with chicken or beef (this takes an hour and a half at least to get tender) traditionally. You may experiment with ostrich, lamb, veal or duck, and make it as spicy as you like by varying the amount of chilli. Dried chillies can be purchased at Asian stores.
Provided by RotiJala
Categories Lunch/Snacks
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
- 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.
- Add meat pieces. Stir-fry for 5 minutes.
- 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.
- 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.
- Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!
Nutrition Facts : Calories 808.4, Fat 59.4, SaturatedFat 23.7, Cholesterol 194.7, Sodium 1007.4, Carbohydrate 19.7, Fiber 2.3, Sugar 12.1, Protein 48.9
CHICKEN RENDANG CURRY
A really lovely Indonesian dish - with wonderful, complex, warming flavours. You can refer to Recipe #190959 to make your own, fresh coconut milk.
Provided by evelynathens
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 550.5, Fat 31.3, SaturatedFat 15.4, Cholesterol 53.5, Sodium 2102.9, Carbohydrate 53.3, Fiber 1.8, Sugar 47, Protein 16.2
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- In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.
- In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chile paste over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes. Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.
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Reviews 8Calories 1079 per servingCategory Curry
- Prepare the chicken. Cut the chicken bone-in, skin-on into larger chunks. I always request my chicken vendor to cut it for me and hope you can get the same service.
- Blend the rendang paste. The rendang paste is prepared by blending ginger, galangal, lemongrass, and chili with a small amount of water. These are the basic components of any rendang paste, and some recipes include onion and garlic, as well.
- Prepare the kerisik. Most of the Malaysian chicken rendang contain kerisik in the recipe. Kerisik is the toast /fried shredded coconut. The taste is distinctly different from the raw shredded coconut before toasting.
- Cook the chicken rendang. Once you have all the ingredients ready, cooking chicken rendang is quite straightforward. Saute the rendang paste. Transfer the rendang paste to the pan with some cooking oil.
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