Indonesian Flavors: Chicken Rendang
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)
About 16 oz of good quality coconut milk
Crush the chilies with a pestle/mortar if you have one.
Peel the turmeric with a vegetable peeler and cut it up.
Add the turmeric to the chilies and mash them all together with some salt and 1 tablespoon of cold water.
Set a wok or heavy pan on medium/high heat and sauté the crushed ingredients.
Add the chicken and coconut milk, stir and reduce heat to a simmer. Leave uncovered.
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.
Serve with rice
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.
Coconut Indonesian Chicken
Monday, April 10, 2017 - 3:44pm