Asian > Indonesian

Gulai Ayam Rendang (Rendang-Style Chicken Curry) Recipe

Ingredients with Measurements:
- 1.5 lbs chicken thighs, bone-in and skin-on
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 2 star anise
- 1 tsp tamarind paste
- 2 tbsp oil
- 1 tbsp palm sugar
- Salt, to taste

Spice Paste:
- 8 shallots, peeled
- 6 garlic cloves, peeled
- 4 red chilies, seeded
- 3 dried chilies, soaked in hot water
- 1 inch ginger, peeled
- 1 inch galangal, peeled
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder

Special equipment needed:
- Mortar and pestle or food processor

Step-by-step instructions:
1. Blend all the spice paste ingredients in a food processor or grind them in a mortar and pestle until smooth.
2. Heat oil in a large pot over medium heat. Add the spice paste and cook until fragrant, about 5 minutes.
3. Add the chicken and stir to coat with the spice paste. Cook for 5 minutes until the chicken is browned.
4. Add the coconut milk, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, star anise, tamarind paste, palm sugar, and salt. Stir well to combine.
5. Bring the curry to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened.
6. Serve hot with steamed rice.


- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
5. Temperature:
- Medium heat for cooking the spice paste
- Low heat for simmering the curry
Serving size:
- 4 servings

Nutritional information:
- Calories: 480
- Fat: 36g
- Carbohydrates: 15g
- Protein: 25g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or beef.
- Tamarind paste can be substituted with lime juice.

Variations:
- Add potatoes or carrots to the curry for extra vegetables.
- Use shrimp or fish instead of chicken for a seafood version.

Tips and tricks:
- Use bone-in and skin-on chicken for more flavor.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use fresh kaffir lime leaves for the best flavor.

Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.

Presentation ideas:
- Serve the curry in a large bowl with steamed rice on the side.

Garnishes:
- Chopped cilantro or scallions

Pairings:
- Serve with a side of cucumber salad or pickles.

Suggested side dishes:
- Steamed rice
- Roti or naan bread

Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it for longer until it thickens.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Food history:
- Gulai Ayam Rendang is a traditional Indonesian curry that originated in the Minangkabau region of Sumatra.

Flavor profiles:
- Spicy, savory, and slightly sweet

Serving suggestions:
- Serve the curry family-style in a large bowl with steamed rice on the side.

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Region: Indonesian

Taste: Spicy, Tangy, Savory, Aromatic, Rich