Ingredients with Measurements:
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 cans (14 oz each) coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 4 red chilies, sliced
- 4 shallots, sliced
- 4 garlic cloves, minced
- 2 inches ginger, grated
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
Special equipment needed:
- Large pot or Dutch oven
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk, water, lemongrass, kaffir lime leaves, red chilies, shallots, garlic, and ginger. Stir well to combine.
2. Add the chicken pieces to the pot and stir to coat with the coconut milk mixture.
3. In a small bowl, mix together the tamarind paste, brown sugar, turmeric powder, coriander powder, cumin powder, and salt. Add this mixture to the pot and stir well.
4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the chicken simmer for 1-2 hours, stirring occasionally, until the sauce has thickened and the chicken is tender.
5. Once the chicken is cooked through and the sauce has thickened, remove the lemongrass and kaffir lime leaves from the pot.
6. Serve the chicken rendang hot, garnished with fresh cilantro or sliced red chilies, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat to bring the mixture to a boil, then low heat to simmer the chicken.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
- Red chilies can be substituted with dried chili flakes or cayenne pepper.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as potatoes, carrots, or green beans to the pot.
- Use different types of meat such as beef or lamb.
- Make a vegetarian version by using tofu or tempeh instead of chicken.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife before adding it to the pot. This will release its flavor.
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Let the chicken simmer for at least an hour to allow the flavors to develop.
Storage instructions:
Store any leftover chicken rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken rendang in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chicken rendang in a large bowl or on a platter, garnished with fresh cilantro or sliced red chilies.
Garnishes:
Fresh cilantro or sliced red chilies.
Pairings:
Serve the chicken rendang with steamed rice or flatbread.
Suggested side dishes:
Cucumber salad or pickled vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer until it thickens.
- If the chicken is not tender, let it simmer for longer until it is cooked through.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra.
Flavor profiles:
Spicy, sweet, and savory.
Serving suggestions:
Serve the chicken rendang hot with steamed rice or flatbread.
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Region: Indonesian