There are many types of curries in Malaysia, and it could be categorise into to large categories : the dried and the wet curry.
This Rendang Curry chicken is basically the signature “Dried” curry, the gravy of curry basically was simmered down to minimum, and the tasty and creamy gravy basically stick to each and every piece of meat, that makes it truely yummy.
Ingredients：
Chicken 1（around 1.5 kg）
Two potatoes， cut into large pieces
Shredded coconut 250 gms
Galangal 15 gms
Lemon Grass 1 stalk
Meat Curry powder 4 tablespoons
To grind together：
Dried Chiliese 10
Shallot 200gms
Candle nut 8 （I do not have enough, so I added a handful of saltless roasted peanuts）
Garlic 5 cloves
Seasoning
Sugar
Salt
First, cut the chicken into big pieces, it should be about palm size if possible, marinate it with meat curry powder for 30 minutes.
Add the shredded coconut into a foo processor and add half a cup of water, turn the food professor on for like 10 seconds, the pour the whole mixture into a clean cheese cloth, wrapped it around and squeeze out the thick coconut milk.
After that, put the shredded coconut back to the food processor, this time add two cups of water, and squeeze out thin coconut milk.
Boil the think coconut in the pot till it turn creamy, and you start seeing some oil ad the side
At the same time, grind together dried chiliese, candle nuts, garlic and shallot, cut the lemongrass into 2 inches length wise, smashed it and also smashed the galangal to draw more fragrance.
Cook the grinded paste in the coconut cream/oil we made just now, till the oil seperated from the side of paste, add the lemongrass and galangal stir fry further.
Now add the marinated chicken, cook till it changed colour, then add the potato pieces, pour in all the thin coconut, cook for about an hour without lid, till the chicken become tender, and the gravy thicken.
This is my Rendang curry chicken…
Ready for thanksgiving party…….
Traditionally, the Malays like to toast shredded coconut, grind it into powder form and add it into the curry at the end of cooking, I dislike the harsh and dry texture of rendang when coconut powder being added, thus my version of Rendang is without the coconut powder, for those who love the thickness comes with the powder, by all means, add it towards the end of the cooking!
For Chinese 中文版–》干咖喱鸡
