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Chicken Rendang (Coconut Chicken)

August 3, 2016 By Karl Leave a Comment

Making this dish is so easy, and it requires only 5 ingredients (one of them salt). It’s both savory and rich, but watch out for the turmeric—it stains everything it touches.

I have made this for many a guest, and they often ask for the recipe or if I would make it again next time they come for dinner.

This is what turmeric looks like non-powdered and unpeeled.

What you’ll need

  • 4-6 Thai chilies, cut and crushed, (careful, they’re hot!)
  • 1.5-2 lbs. cut up chicken thighs
  • 2.5- to 3-inch piece of Turmeric (available at most Asian or Indian grocery stores)
  • Salt
  • About 16 oz of good quality coconut milk

What to do:

  1. Crush the chilies with a pestle/mortar if you have one.
  2. Peel the turmeric with a vegetable peeler and cut it up.
  3. Add the turmeric to the chilies and mash them all together with some salt and 1T of cold water.
  4. Set wok or heavy pan on medium/high heat and sauté the crushed ingredients.
  5. Add the chicken and coconut milk, stir and reduce heat to a simmer. Leave uncovered.
  6. Let simmer until no coconut milk remains in liquid form, and instead has formed a thick sauce/paste. This can take a long time, depending on the amount of heat.
  7. Serve with rice

 

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Filed Under: Chicken, Indonesian, Low carb/Low GI/Low GL

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