Aromatic Chicken Rendang Recipe

Ingredients for Aromatic Chicken Rendang

• Whole Chickens
• Desiccated Coconut
• 1 cup shallots
• Gingerroot
• Fresh Galangal Root
• Red Chilies
• Dried Chilies
• 1/4 cup coconut cream, plus 1 (13.5 oz) can full-fat coconut milk
• Sunflower Oil
• Turmeric Powder
• Lemongrass
• 5-7 kaffir lime leaves
• Dark Brown Sugar
• Sea Salt

How to Make Aromatic Chicken Rendang

1. Pulse 1 cup shallots, 1 inch ginger, 1 inch galangal root, 10-15 chilies (adjust to your spice preference), and 2 stalks sliced lemongrass in a food processor, adding 1/4 cup coconut cream until a thick paste forms.
2. Heat 2 tablespoons oil in a thick-bottomed non-stick saucepan over medium heat.
3. Stir-fry the shallot paste for 2 minutes until fragrant.
4. Add 1 teaspoon turmeric powder and 2 smashed lemongrass stalks.
5. Cook for 2 minutes, stirring frequently.
6. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.
7. Stir-fry for 5 minutes until lightly browned.
8. Pour in 1 (13.5 oz) can of full-fat coconut milk.
9. Reduce heat to medium-low. Simmer, stirring occasionally and scraping the bottom of the pan every 2 minutes to prevent burning, until the chicken is very tender (approximately 45-60 minutes). Add 1/4 cup water if the curry becomes too dry.
10. When the chicken is tender and the sauce has thickened considerably, stir in 1/2 cup dry-fried desiccated coconut, 2 tablespoons brown sugar, 1 teaspoon salt, and 5-7 kaffir lime leaves.
11. Simmer for another 5 minutes to allow flavors to meld.
12. Serve hot with plain boiled jasmine or basmati rice. Garnish with extra lime leaves if desired.