Chicken rendang recipe

Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken.

I have an awesome Beef Rendang recipe I learned from a local. The balance and depth of flavors of rendang is really remarkable considering it doesn’t contain all that many ingredients, but it does have one major drawback: it literally takes hours to make. I wanted to see if I could make a rendang with as much flavor as the original, that comes together faster, and with less steps.

One exception to this is the garlic. Processing garlic together with shallots can occasionally cause an undesirable reaction that turns the paste a greenish color and makes it taste bitter. By handling the garlic separately you can avoid this problem and it doesn’t create a meaningful increase in the amount of work.

Finally I’ve added kerisik (roasted coconut) to the rendang at the end. This not only imparts a wonderful nutty taste, it also absorbs any remaining liquid, allowing you to caramelize the sauce around the chicken much faster.

These time-saving tricks allowed me to put this together in just under one hour, which puts it in reach of a weeknight dinner, but like the beef version, this Chicken Rendang taste better the next day. That makes it a perfect make-ahead dish for a lazy Sunday, which you can then reheat and enjoy during the week.

Thank all !!!