Chicken Coconut Curry /Ayam Rendang

Name: Chicken Coconut Curry /Ayam Rendang
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 chicken cut in chunk; 2 cup each chunk of potato and carrot; 1 cup fresh grated coconut flesh; 400 ml coconut milk; 1 tbsp oil; 2 tbsp tomato puree; 6 to 10 dry cili and 1 fresh red cili. (the more the spicier); 8 shallot and 5 garlic; 1 inches of ginger; 1 lemon grass; 1 tsp galangal and fresh turmeric; 1 tsp salt and brown sugar; 1 bunch coriander

Lyii G @LyiiG

EVERYDAY CHICKEN CURRY

GOES WELL WITH RICE OR BREAD

EVERYDAY CHICKEN CURRY

GOES WELL WITH RICE OR BREAD

Lyii G @LyiiG

EVERYDAY CHICKEN CURRY

GOES WELL WITH RICE OR BREAD

EVERYDAY CHICKEN CURRY

GOES WELL WITH RICE OR BREAD

Saved

Ingredients

45 mins

6 servings

1chicken cut in chunk
2 cupeach chunk of potato and carrot
1 cupfresh grated coconut flesh
400 mlcoconut milk
1 tbspoil
2 tbsptomato puree
dry spice
6to 10 dry cili and 1 fresh red cili. (the more the spicier)
8shallot and 5 garlic
1inches of ginger
1lemon grass
1 tspgalangal and fresh turmeric
seasoning
1 tspsalt and brown sugar
garnish
1 bunchcoriander

Saved

Steps

45 mins

1

lightly toast coconut set aside
2

pound or blend dry spice
3

in pan with oil saute spice till fragrant in low heat for about 15 minutes then add chicken and vegetable with tomato puree and bring it to a boil stiring every now and then for another 15 minute then add coconut milk ,let it simmer for another 10 minutes
4

add in grated coconut and seasoning to taste stir gently not to break up vegetable continuingly till sauce thickening but if prefer more gravy can add half cup of water for another 5 minute off heat and serve top garnish