How to make Chicken Rendang -
The famous Malaysian chicken curry
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken On Bone, Thick Coconut Milk (गाढ़ा कोकोनट मिल्क/ नारियल का दूध)
Cuisine : Indonesian
Course : Main Course Chicken
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Chicken Rendang checkout Murgh Dumdar, Dahi Methi Murgh, Patiala Chicken, Malwani Chicken Hara Masala . You can also find more Main Course Chicken recipes like Mexican Lasagna Recipe Dilkhush Marghi Balti Pear Chicken Beans Ragout with Grilled Sausages
Chicken Rendang Recipe Card
Indonesian cuisine is one of the most flavourful, exciting and colourful cuisines in the world. It is also diverse mainly because Indonesia is world’s largest archipelago composed as it is of approximately 6,000 populated islands. It has more than 300 ethnic groups with that many cuisines.
The variety in Indonesian cuisine is thanks to different influences. Like for example Sumatran cuisine has Middle Eastern and Indian influences whereas Javanese cuisine is mostly indigenous with a bit of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Rendang Recipe
Chicken On Bone Cut into 12 pieces on the bone 750 grams
Thick Coconut Milk to taste
Black pepper powder to taste
Oil 4 teaspoons
Lemon grass stalk 1 strands
Galangal 1/2 inch pieces
Shallot 10-12
Onion 1 medium
Dried red chillies 2-3
Fresh red chillies 2-3
Garlic 6-7 cloves
Ginger 1 inch pieces
Turmeric (fresh) 1/2 inch pieces
Thick coconut milk 1 cup
Method
Step 1
Place chicken pieces in a large bowl, add salt and black pepper powder and mix well.
Step 2
Heat oil in a non stick pan, add chicken and sauté on high heat till lightly browned.
Step 3
Cut lemon grass stem roughly and put half of it in a mortar and crush. Add galangal and continue to crush. Grind shallots, onion, dried red chillies, fresh red chillies, garlic, ginger, fresh turmeric, remaining lemon grass and a little water to a smooth paste.Drain the chicken from the pan and place in a bowl. Add the crushed lemon grass and galangal to the pan and sauté for a minute.
Step 4
Add ground paste and continue to sauté for 2-3 minutes. Add ½ cup coconut milk and stir and sauté for a minute. Cover and simmer till oil begins to separate.
Step 5
Add chicken pieces and mix well. Add the remaining coconut milk and mix. Cook till the chicken is done.
Step 6
Serve hot.
Nutrition Info
Calories : 1324 Kcal
Carbohydrates : 37.8 gm
Protein : 60.6 gm
Fat : 103.4 gm
Other : Niacin- 1.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
