Ingredients with Measurements:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cans (13.5 oz each) coconut milk
- 2 stalks lemongrass, bruised and chopped
- 4 kaffir lime leaves
- 4 dried red chilies, seeded and soaked in hot water
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 2 tbsp vegetable oil
Special Equipment Needed:
- Large pot or Dutch oven
- Mortar and pestle (optional)
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the lemongrass and kaffir lime leaves and sauté for 1-2 minutes until fragrant.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. In a mortar and pestle, grind the soaked red chilies into a paste.
5. Add the chili paste, tamarind paste, palm sugar, and salt to the pot and stir to combine.
6. Pour in the coconut milk and bring the mixture to a boil.
7. Reduce the heat to low and let the chicken simmer in the sauce for 1-2 hours, stirring occasionally, until the sauce has thickened and the chicken is tender.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb
- Tamarind paste can be substituted with lime juice
- Palm sugar can be substituted with brown sugar
Variations:
- Add vegetables such as potatoes or carrots to the dish
- Use different types of meat for a different flavor profile
Tips and Tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor
- Soak the dried red chilies in hot water to soften them before grinding into a paste
- Stir the dish occasionally while simmering to prevent it from sticking to the bottom of the pot
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve the dish in a large bowl with rice on the side.
Garnishes:
Garnish with fresh cilantro or sliced red chilies.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried vegetables, steamed rice, or a side salad.
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for longer until it thickens.
- If the sauce is too thick, add more coconut milk or water to thin it out.
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:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve hot with rice and a side of vegetables.
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Region: Indonesian