Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, rendang chicken curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Rendang Chicken Curry is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Rendang Chicken Curry is something that I’ve loved my entire life. They’re nice and they look fantastic.
Here I have just the perfect chicken rendang recipe for you. Rendang originated from Indonesia but they are very popular and well loved by many in Malaysia. Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang recipe yields flavorful and tender chicken, with complex structure of flavors, with the intense aroma of the exotic spices.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook rendang chicken curry using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Rendang Chicken Curry:
- Prepare 2 tbsp ready-made Rendang curry paste
- Make ready 2 chicken breasts cut into small cubes or strips
- Prepare 400 ml tin coconut milk
- Prepare 2 kaffir lime leaves
- Get 2 tbsp Thai fish sauce
- Make ready 2 tbsp palm sugar
- Prepare 1 handful green beans (trimmed, chopped half)
- Prepare 1 carrot (cut about 4-5 cm long)
- Get 1 big red chilli
At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken. Once you have all the ingredients ready, cooking chicken rendang is quite straightforward. Transfer the rendang paste to the pan with some cooking oil. Saute over low heat until it turns aromatic.
Instructions to make Rendang Chicken Curry:
- Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the Rendang curry paste and stir-fry for 1-2 minutes, or until fragrant.
- Put rice on to cook and add carrots to par boil for five mins.
- Add the chicken to the Rendang and coconut sauce cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
- Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes.
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
- To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice.
It will take some time because we have added some water to blend the spices. It's a richer type of curry that is packed with herbs and spices like lemongrass, galangal, ginger, cinnamon, cardamoms. just to name a few. Protein source such as beef and chicken are the typical for rendang curry. But as always, we should be free. My family makes fish and even cockles rendang curry 😉 Rendang is a traditional Asian dry curry, originally concocted to tenderise and disguise tough cuts of meat.
So that’s going to wrap this up for this exceptional food rendang chicken curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
