Ingredients with Measurements:
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 1 stalk lemongrass, bruised and chopped
- 3 kaffir lime leaves
- 2 tbsp vegetable oil
- 2 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup toasted coconut flakes, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the lemongrass, kaffir lime leaves, coconut milk, chicken broth, palm sugar, tamarind paste, salt, turmeric, coriander, cumin, cinnamon, and cloves. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45 minutes, stirring occasionally.
4. After 45 minutes, remove the lid and continue to simmer for another 15-20 minutes, or until the sauce has thickened and the chicken is tender.
5. Remove the lemongrass and kaffir lime leaves from the pot. Serve the coconut chicken rendang hot, garnished with toasted coconut flakes and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the chicken, then low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 25g
Carbohydrates: 10g
Protein: 24g
Sodium: 600mg
Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
- Beef or lamb can be used instead of chicken.
- Vegetables such as potatoes, carrots, and green beans can be added to the dish.
- For a spicier version, add chopped chili peppers or red pepper flakes.
Tips and tricks:
- To make the dish even more flavorful, marinate the chicken in the spice mixture for a few hours before cooking.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
- Use a mortar and pestle to bruise the lemongrass and release its flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the coconut chicken rendang in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the coconut chicken rendang in individual bowls, garnished with toasted coconut flakes and chopped cilantro.
Garnishes:
Toasted coconut flakes and chopped cilantro.
Pairings:
- Jasmine rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Cucumber salad
- Mango salsa
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer the dish uncovered for a few more minutes to thicken it.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Coconut chicken rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is a slow-cooked curry made with coconut milk and a variety of spices, and is often served at special occasions such as weddings and festivals.
Flavor profiles:
Coconut chicken rendang is rich, creamy, and savory, with a slightly sweet and tangy flavor from the palm sugar and tamarind paste. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the coconut chicken rendang with a side of jasmine rice and steamed vegetables for a complete meal.
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Region: Indonesian