Chicken Rendang

Chicken Rendang
Source: Wikipedia
Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions.Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

Chicken Rendang

Ingredients

Serving Size:5

1/2 cup onion or shallots, minced
5-20 pcs chile peppers, minced
4 cloves garlic, minced
salt to taste
1/2tsp turmeric powder
1lb chicken chopped
2pcs ginger or galangal sliced into thin rounds
2 stalks lemon grass, white part only, pounded flat
1tbsp sugar
4 cups thick coconut milk
chopped coriander leaves

Preparation Methods:
Place the onion, chiles, garlic, salt and turmeric to the bowl of a food processor or blender and process to a puree. Add a little water if necessary.Heat the oil in a large skillet or wok over medium-high flame. Add the onion puree and sauté until fragrant and some of the excess water has cooked out. Add chicken and continue to sauté until meat is lightly browned and the onion puree is reduced to a paste. 4-5 minutes.Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for anywhere from 1 1/2 to 3 hours, or until the chicken is very tender and the sauce is reduced to a thick gravy. It will be necessary to add a little water now and then if the sauce becomes too dry before the meat is tender.When the meat is very tender, allow the remaining water to evaporate out so the meat is frying slowly in the coconut oil that has rendered out. Let the meat fry this way for another 10-15 minutes.Adjust seasoning to taste with salt and sugar and serve with steamed rice and chopped coriander leaves.


Comments

Anonymous said…
Looking very delicious...nice color
Simi

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style