Chicken Rendang Curry Recipe

Name: Chicken Rendang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 roasting chicken, cut into small to medium-size pieces, SAUCE, 1 cup coconut milk, 2 tablespoons canola oil, and more.

Yes, Chicken Rendang Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Rendang Curry

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