Curried-Coconut Chicken Rendang Recipe

Name: Curried-Coconut Chicken Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Madras curry powder; 2 teaspoons freshly ground pepper; 2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces; 2 tablespoons fresh lime juice; 1/3 cup plus 2 tablespoons canola oil; Salt; 3 pounds chicken thighs; 8 small shallots; 1 small red onion, quartered; 5 garlic cloves; 6 1/4-inch slices of peeled fresh ginger; 3 macadamia nuts; 5 dried Asian chiles, stemmed; 1 can unsweetened coconut milk; 1 tablespoon light brown sugar; 1 1/2 tablespoons shredded unsweetened coconut, toasted

Servings: persons

3 tablespoons Madras curry powder
2 teaspoons freshly ground pepper
2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces
2 tablespoons fresh lime juice
1/3 cup plus 2 tablespoons canola oil
Salt
3 pounds chicken thighs
8 small shallots
1 small red onion, quartered
5 garlic cloves
6 1/4-inch slices of peeled fresh ginger
3 macadamia nuts
5 dried Asian chiles, stemmed
1 can unsweetened coconut milk
1 tablespoon light brown sugar
1 1/2 tablespoons shredded unsweetened coconut, toasted

1
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.
2
In a food processor, puree the shallots, onion, garlic, ginger, nuts and chiles.
3
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.

1189

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 tablespoons Madras curry powder, 2 teaspoons freshly ground pepper, 2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces, 2 tablespoons fresh lime juice, and more.

Yes, Curried-Coconut Chicken Rendang 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.

Curried-Coconut Chicken Rendang

How did you like this recipe?

Frequently Asked Questions