CHICKEN RENDANG RECIPES

CURRIED-COCONUT CHICKEN RENDANG RECIPE - ZANG TOI | FOOD ...

Curried-Coconut Chicken Rendang Recipe - Zang Toi | Food ... image

Rendang is a Malaysian meat dish that's slow-cooked in coconut milk. Zang Toi makes his with chicken thighs flavored with an intensely fragrant ginger-chile paste; it can also be made with beef, shrimp or vegetables. Fast Asian Recipes

Provided by Zang Toi

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 16

Ingredients

3 tablespoons Madras curry powder
2 teaspoons freshly ground pepper
2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces
2 tablespoons fresh lime juice
1/3 cup plus 2 tablespoons canola oil
Salt
3 pounds chicken thighs
8 small shallots
1 small red onion, quartered
5 garlic cloves
Six 1/4-inch slices of peeled fresh ginger
3 macadamia nuts
5 dried Asian chiles, stemmed
1 can unsweetened coconut milk
1 tablespoon light brown sugar
1 1/2 tablespoons shredded unsweetened coconut, toasted

Steps:

In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.
In a food processor, puree the shallots, onion, garlic, ginger, nuts and chiles.
In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chile paste over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes. Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.

MALAYSIAN CHICKEN RENDANG - TRULY MALAYSIAN FAVOURITE ...

Provided by system@dmin

Categories Main Course

Total Time 25 minutes

Number Of Ingredients 4

Ingredients

1 pack Dollee Rendang Paste
1.2 kg Chicken Pieces (also great with other proteins – beef, mutton or even tofu)
100 ml Water
100 ml Coconut Milk/Fresh Milk/Yogurt

Steps:

Stir fry Dollee Rendang Paste with the Chicken for 10 minutes.
Stir in water & simmer for 10-15 minutes until meat is tender. Stir occasionally. (add additional water & simmer for longer for red meat)
Stir in Coconut Milk. Bring to a boil & serve hot with rice or bread.
Tip: For the best flavour, add 1 tablespoon of thick coconut milk at step 1 as well as some shredded kaffir lime leaves at step 3. Enjoy!

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CURRIED-COCONUT CHICKEN RENDANG RECIPE | MYRECIPES

Rendang is a Malaysian meat dish that's slow-cooked in coconut milk. Zang Toi makes his with chicken thighs flavored with an intensely fragrant ginger-chile paste; it can also be made with beef, shrimp or vegetables.
From myrecipes.com
Total Time 1 hours 30 minutes

In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chile paste over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes. Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.

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