Indonesian Flavors: Chicken Rendang
Ingredients
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
Preparation
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 1 tablespoon of cold water.
4
Set a 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 up to an hour, depending on the amount of heat.
7
Serve with rice
.
About
Making this dish is so easy, and it requires only 5 ingredients (one is salt). It’s both savory and rich, but watch out for the turmeric—it stains pretty easily. Turmeric is available in most Asian and Indian supermarkets.
Other Names:
Coconut Indonesian Chicken
Yield:
2-4
Added:
Monday, April 10, 2017 - 3:44pm
