Chicken Rendang
Servings - 2 - 3
INGREDIENTS
Coconut - 15 grams
Onions - 80 grams
Ginger - 20 grams
Garlic - 1 1/2 tablespoons
Galangal - 1 1/2 tablespoons
Turmeric - 1 1/2 tablespoons
Green chili - 2 tablespoons
Dried lemongrass - 1/4 teaspoon
Water - 80 milliliters
Oil - 30 milliliters
Lemongrass stick - 1
Onions - 80 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Boneless u.s. chicken - 560 grams
Coconut milk - 500 milliliters
Lemon leaves - 8
Chicken curry powder - 2 teaspoons
Green chili - for garnishing
PREPARATION
- Take a pan, add 15 grams coconut and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
- Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.
- In a blender, add 80 grams onions, 20 grams ginger, 1 1/2 tablespoons garlic, 1 1/2 tablespoons galangal, 1 1/2 tablespoons turmeric, 2 tablespoons green chili, 1/4 teaspoon dried lemongrass, 80 milliliters water and blend it into a paste.
- Heat 30 milliliters oil in a heavy skillet, add 1 lemongrass stick, 80 grams onions and fry till translucent or until it turns golden brown in color.
- Then, add the blended paste in it and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1 teaspoon salt, 1 teaspoon red chili and mix it well.
- Now, add 560 grams boneless u.s. chicken and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 500 milliliters coconut milk and mix it well.
- Add prepared coconut powder, 8 lemon leaves, 2 teaspoons chicken curry powder and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Remove it from heat.
- Garnish with green chili.
- Serve hot.
