Chicken Rendang – 2 Versions in 1

Chicken Rendang – 2 Versions in 1

Jun 28, 2022 | Asian, Food-Cooking

Papa Nash shows you how to make chicken rendang in 2 ways.

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Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #marblecake

View Instructions

Ingredients

 

  • 500g of Onions, 25 grams of fresh Ginger, 25g Turmeric and 25g Galangal

  • 1 tablespoon Tamarind (Assam) paste, 1 tablespoon of brown sugar, salt to taste

  • 1kg chicken breast (skin removed) or boneless thigh meat

  • 100ml Vegetable Cooking Oil, 100ml cup of coconut milk

  • 6 Garlic Cloves, 3 Kaffir lime leaves, 3 stalks of Lemongrass.

  • 10 dry chilis or 1 tablespoon of Chili Paste/Paprika Powder.

  • 60 grams of desiccated coconut.

  • Dry Spices – 1 Cinnamon Stick, 2 Star Anise, 2 Cloves, 3 Cardamom Pods

Step by Step Instructions

STEP One

In a dry and clean pan, toast desiccated or grated coconut over medium heat until golden brown. Remove from pan and keep aside. In the same pan, dry toast the dry spices for 3 minutes on medium heat and keep aside.

STEP Two

In a food processor or blender, prepare the spice paste using the following ingredients. Galangal, Garlic, Ginger, Turmeric, Onions, 2 lemongrass stalks and 2 kaffir lime leaves.

STEP Three

Heat a skillet on medium heat, add 80ml cooking oil and the blended ingredients. Add in the dry toasted spices into the mix and fry on medium heat for 15 minutes, stirring occasionally to prevent burning, until the paste thickens and becomes darker. Separate the spice paste into 2 equal parts and keep half aside for future use

Step 3 ..Continued
Using the reminder half of the paste, heat it in a pan with 20ml of oil, then add one smashed Lemongrass Stalk, Chicken, Coconut Milk, and one bruised Kaffir Lime Leaf. Cook on medium heat for 5 mins, then cover and reduce the heat to low, and cook for 15 minutes, stirring occasionally.  Add one tablespoon of Tamarind Paste and toasted desiccated coconut and cook for 10 more minutes, until the mixture is reasonably dry, stirring occasionally. Add one to 2 teaspoons of salt (to taste), and one tablespoon of brown sugar, and mix well.

Serve with rice or bread, and garnish with a thinly sliced Turmeric Leaf.

TIPS

Lemongrass – Use the white part of 2 lemongrass stalks to blend, keep one stalk aside to crush and add directly to the spice mix when frying it.

Onions- Use shallots if possible, or Red Onions.