Chicken Rendang - Malaysian Style

Name: Chicken Rendang - Malaysian Style
Cuisine: Indian
Ingredients: 500 gms chicken curry cut; 2-3 onions chopped; 1" ginger chopped; 3-4 garlic cloves chopped; 2 stalks lemon grass chopped; 1" galangal chopped; 2 green chililes; 1 tsp turmeric powder; 2-3 dry red chillies; 3-4 candlenuts / cashew nuts; 1 cup coconut milk; 1 tsp. tamarind paste; 4-5 kaffir lime leaves; to taste salt; 2-3 tbsp. roasted fresh grated coconut; 3-4 tbsp. oil; 2 lime leaves, finely sliced; lemon grass stalk, green chilies and few candlenuts to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is a traditional spicy chicken curry cooked in the Malaysian style. This delicious and fragrant curry is best relished with steamed rice. It is a very popular and a favourite dish in Malaysia. It is slow cooked in coconut milk, lemongrass, kaffir lime leaves and various other aromat spices.

Bethica Das @kitchen_flavours

Saved

Ingredients

500 gms chicken curry cut
2-3onions chopped
1" ginger chopped
3-4garlic cloves chopped
2 stalkslemon grass chopped
1" galangal chopped
2green chililes
1 tspturmeric powder
2-3dry red chillies
3-4candlenuts / cashew nuts
1 cupcoconut milk
1 tsp.tamarind paste
4-5kaffir lime leaves
to tastesalt
2-3 tbsp.roasted fresh grated coconut
3-4 tbsp.oil
2lime leaves, finely sliced
lemon grass stalk, green chilies and few candlenuts to garnish (opt)

Saved

Steps

1

Make a paste of the onions, ginger, garlic, galangal, red chillies, green chilies, candlenuts, tamarind paste, turmeric powder and lemongrass. Keep aside.
2

Heat 2 tbsp. oil in a non-stick pan and saute the chicken till light brown. Drain and keep aside. Heat remaining oil and saute the ground paste till the oil separates from the sides of the pan.
3

Add the fried chicken and salt and mix well so that it is well coated with the masala. Now add the coconut milk and the kaffir lime leaves and simmer on low flame till the gravy thickens.
4

Add the roasted coconut and combine well. Serve, garnished with lime leaves, candle nuts, lemon grass and chilies.