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Rendang Curry Recipe
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An excellent recipe to make Rendang Curry for everyone to enjoy.
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Rendang Curry Recipe Ingredients:
1 whole chicken, cut into small to medium-size pieces
Sauce:
1/2 can good-quality coconut milk
2 Tbsp. fresh finely chopped lemongrass
1 onion, peeled and quartered
4 cloves garlic
1 thumb-size piece galangal
1-3 red chillies, depending on how hot you like your curry or chili sauce
3/4 Tbsp. tamarind paste
1 Tbsp. brown sugar
2 tsp. dark soy sauce
4 Tbsp. fish sauce
1/2 tsp. turmeric
1 heaping Tbsp. ground coriander
1 Tbsp. ground cumin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. shrimp paste
2 whole star anise
Garnish:
fresh coriander leaves
dry shredded coconut
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Rendang Curry Recipe Directions:
Place all sauce ingredients - except whole star anise - 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 chili, or chili sauce. 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 (or beef) pieces, plus the whole star anise, and stir well.
Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the frying pan, as you want the sauce to reduce and become thicker.
Allow the curry to simmer 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.
Serve directly from the wok/pan, or place the curry on a serving plate with any extra sauce poured over. Garnish with a sprinkling of shredded coconut and fresh coriander. Serve hot with rice.
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