Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 3 tbsp brown sugar
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp turmeric
- 1 tbsp chili powder
- 1 tbsp grated ginger
- 4 garlic cloves, minced
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a bowl, mix together the coconut milk, chicken broth, brown sugar, tamarind paste, fish sauce, soy sauce, coriander, cumin, turmeric, chili powder, ginger, garlic, salt, and pepper.
2. Place the chicken thighs in the slow cooker and pour the coconut milk mixture over them.
3. Add the lemongrass stalks and kaffir lime leaves to the slow cooker.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
6. Return the shredded chicken to the slow cooker and stir it into the sauce.
7. Cook the chicken and sauce on high for an additional 30 minutes, until the sauce has thickened and the chicken is coated in the sauce.
8. Remove the lemongrass stalks and kaffir lime leaves before serving.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high, plus an additional 30 minutes on high
Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Sodium: 900mg
Sugar: 7g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts or chicken drumsticks.
- Tamarind paste can be substituted with lime juice.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the slow cooker for a complete meal.
- Use beef or lamb instead of chicken for a different flavor.
- Add more chili powder or fresh chili peppers for a spicier dish.
Tips and tricks:
- To make the dish even more flavorful, marinate the chicken in the coconut milk mixture for a few hours before cooking.
- Use a slotted spoon to remove the lemongrass stalks and kaffir lime leaves from the slow cooker before serving.
- Serve the chicken rendang with steamed rice or noodles.
Storage instructions:
Store leftover chicken rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken rendang in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken rendang in a bowl with steamed rice and garnish with fresh cilantro or sliced green onions.
Garnishes:
Fresh cilantro, sliced green onions, or chopped peanuts.
Pairings:
Steamed rice, noodles, or a side salad.
Suggested side dishes:
Steamed vegetables, fried rice, or garlic bread.
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the slow cooker and cook on high for an additional 30 minutes to thicken the sauce.
- If the chicken is not tender enough, cook it for an additional hour on low or 30 minutes on high.
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. It is a slow-cooked curry made with coconut milk and a blend of spices.
Flavor profiles:
The chicken rendang has a rich and creamy sauce with a complex flavor profile of sweet, sour, and spicy notes.
Serving suggestions:
Serve the chicken rendang with steamed rice or noodles for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian