Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 stalks lemongrass, bruised and chopped
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 tsp salt
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and salt, and cook until browned on all sides, about 5 minutes.
3. Add the lemongrass and kaffir lime leaves, and cook for another 2 minutes.
4. Pour in the coconut milk, chicken broth, tamarind paste, brown sugar, and fish sauce. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened and the chicken is tender.
6. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning chicken, low heat for simmering sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 24g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as bell peppers or carrots for a more colorful dish.
- Use different types of meat for variety.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use a wooden spoon to stir the sauce to prevent the coconut milk from separating.
- Adjust the amount of brown sugar and fish sauce to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced red chili peppers.
Pairings:
Steamed rice, naan bread.
Suggested side dishes:
Cucumber salad, stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer period of time.
- If the sauce is too thick, add more chicken broth.
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 Sumatra. It is a slow-cooked curry made with meat, coconut milk, and spices.
Flavor profiles:
Rich, creamy, savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with rice and a side of vegetables.
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Region: Indonesian