Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs
- 2 cups coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 cinnamon stick
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp salt
- 3 tbsp vegetable oil
- 1 tbsp tamarind paste
- 2 tbsp palm sugar
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Cut the chicken thighs into bite-sized pieces and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the lemongrass, kaffir lime leaves, and cinnamon stick to the pot and cook for 1-2 minutes until fragrant.
4. Add the turmeric powder, coriander powder, cumin powder, chili powder, and salt to the pot and stir well.
5. Add the chicken to the pot and stir until the chicken is coated with the spice mixture.
6. Pour in the coconut milk and stir well.
7. Add the tamarind paste and palm sugar to the pot and stir until the sugar has dissolved.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 45-60 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 26g
Carbohydrates: 11g
Protein: 26g
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 diced potatoes to the pot for a heartier meal.
- Use shrimp instead of chicken for a seafood version.
- Add more chili powder for a spicier dish.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use full-fat coconut milk for a creamier sauce.
- Stir the pot occasionally to prevent the chicken from sticking to the bottom.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the chicken rendang in a pot over medium heat until heated through.
Presentation ideas:
Serve the chicken rendang in a bowl with a scoop of rice and a sprinkle of chopped cilantro.
Garnishes:
Garnish with chopped cilantro or sliced red chilies.
Pairings:
Pair with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried green beans, sautéed bok choy, or roasted sweet potatoes.
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 the chicken rendang with rice and a side of vegetables for a complete meal.
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Region: Indonesian