Kwanghi Chan?s Indonesian Rendang chicken curry with coconut cream & lime leaf rice

Tue, 29 August 2017

INGREDIENTS

•             ½ teaspoon whole powder

•             ½  teaspoon nutmeg

•             1 teaspoons turmeric

•             6 shallots or 1 large onion

•             3 cloves garlic, peeled

•             A thumb size, Ginger peeled and roughly chopped

•             A thumb size, galangal, peeled and roughly chopped

•             3 fresh red chilies, stemmed

•             4 Kaffir lime leaves

•             1/2 tablespoon lime juice

•             1/2 tablespoon brown sugar

•             1 tablespoons oil

•             1 stalk lemongrass, trimmed and crushed with the back of your knife

•             4 large boneless chicken leg meat cut into 2″ pieces

•             1 cup unsweetened coconut milk

•             1 cup chicken stock

•             salt, to taste

 

METHOD

•             In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3mins, until fragrant.

•             Add the chicken to the pot and cook for 3mins, stirring constantly. Then add the lemongrass, coconut milk, stock, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer stirring frequently to prevent burning until the sauce is thick and dark, or put in oven at 160 degrees for 30mins.

•             Add the lime juice, brown sugar, and stir, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve.

 Watch how it's made below: