Chicken Rendang Curry Recipes

RENDANG (SPICY BEEF INDONESIAN CURRY)

Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

CHICKEN RENDANG CURRY

Chicken Rendang Curry image

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

Ingredients

1 roasting chicken, cut into small to medium-size pieces
1 cup coconut milk
2 tablespoons canola oil
1 onion, peeled and quartered
4 garlic cloves
2 1/2 inches galangal or 2 1/2 inches ginger
1 -3 red chile, depending on how hot you like your curry (de-seeded if less heat is desired)
1 1/2 tablespoons brown sugar
1 tablespoon dark soy sauce
1 tablespoon tamarind paste
5 tablespoons fish sauce
1/2 teaspoon turmeric
1 tablespoon coriander powder
1 tablespoon ground cumin
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 1/2 teaspoons shrimp paste
2 whole star anise
desiccated coconut (optional)
fresh coriander (optional)
jasmine rice (optional)

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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