CHICKEN RENDANG RECIPE (NYONYA STYLE)
Chicken rendang is a mouth-watering Southeast Asian curry dish that manages to achieve an explosive spicy-umami flavour. It consists of juicy tender chicken meat that absorbs the fragrance of coconut milk and the tropical aroma of exotic spices like lemongrass and galangal.Hailed as the world's number 1 best food in 2017 by CNN, this dish is definitely a must-make so here you have it: our special Malaysian Nyonya-style recipe.
Provided by Arianna Saiful
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Firstly, toast grated coconut over medium heat in a pan to make kerisik. Once it turns golden brown, remove the grated coconut from the pan. Then, pound it using a pestle and mortar until it releases oil.
- Next, blend chillies, galangal, garlic, shallots and lemongrass stalks in a food processor. Put some oil into a pan and set the heat to medium. Put the blend of ingredients into the pan and wait until the paste is fragrant.
- Add the kerisik (toasted grated coconut) into the pan and mix it until it is even. Next, add the chicken meat into the pan. Stir-fry using medium heat and wait for 5 to 7 minutes.
- Add coconut milk into the pan. Then, add in salt to enhance the taste of the dish. Cook for about 5 minutes until the gravy becomes thick.
- Add some kaffir lime leaves to make the dish taste better. Then, mix it and serve the chicken rendang.
Nutrition Facts : Calories 511 kcal, Carbohydrate 9 g, Protein 23 g, Fat 44 g, SaturatedFat 20 g, Cholesterol 84 mg, Sodium 92 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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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