Chicken Rendang

Chicken Rendang

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 4-5

Ingredients:

•     800gms or 1.76lb chicken.
•    3 tablespoons desiccated coconut, dry-fried on medium-low heat till golden brown (optional)
•    4 -8 shallots, depending on size sliced ( substitute 2 onions)
•    2 cm gingerroot, sliced
•    1 cm fresh galangal root (optional)
•    2 big red chilies, seeded and sliced
•    4 dried chilies, softened in hot water for 10 minutes ( substitute 1 tsp chilli powder)
•    150 ml coconut cream
•    1 tablespoon sunflower oil or 1 tablespoon corn oil
•    2/3 teaspoon turmeric powder
•    3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly
•    3 kaffir lime leaves, torn (optional)
•    1 tablespoon dark brown sugar (optional)
•    1 -1 1/2 teaspoon sea salt
•    Bamboe Chicken Rendang mix (easily available in Asian market, enhances the taste of the gravy).

Method: 

•  Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
•  Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stir fry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
•  Add meat pieces. Stir-fry for 5 minutes.
•  Mix  1 complete pack of  Bamboe Chicken Rendang mix.
•  Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with 
• Serve it hot with coconut rice.

Tips:

1. Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried desiccated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
2. Always tastes better if made in advance. i.e prepared in the morning and severed for dinner.