Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken coconut curry /ayam rendang. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Chicken Coconut Curry /Ayam Rendang EVERYDAY CHICKEN CURRY.
Chicken Coconut Curry /Ayam Rendang is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Chicken Coconut Curry /Ayam Rendang is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have chicken coconut curry /ayam rendang using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Coconut Curry /Ayam Rendang:
- Get 1 chicken cut in chunk
- Get 2 cup each chunk of potato and carrot
- Make ready 1 cup fresh grated coconut flesh
- Take 400 ml coconut milk
- Make ready 1 tbsp oil
- Prepare 2 tbsp tomato puree
- Make ready dry spice
- Take 6 to 10 dry cili and 1 fresh red cili. (the more the spicier)
- Get 8 shallot and 5 garlic
- Make ready 1 inches of ginger
- Prepare 1 lemon grass
- Make ready 1 tsp galangal and fresh turmeric
- Make ready seasoning
- Take 1 tsp salt and brown sugar
- Make ready garnish
- Prepare 1 bunch coriander
Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. One of the typical ingredients in making Malaysian chicken rendang is the inclusion of kerisik (toasted grated coconut), and relatively shorter cooking time than the Indonesian version. That means it is quicker to prepare and comes with a thick gravy instead of cooking it for a few hours until the rendang become dry. Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments.
Steps to make Chicken Coconut Curry /Ayam Rendang:
- lightly toast coconut set aside
- pound or blend dry spice
- 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
- 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
The cooking process changes from boiling to frying as the liquid evaporates. The terms 'rendang' and 'kalio' actually refer to the method of cooking rather than the dishes' names. Rendang is essentially meat, traditionally beef or buffalo, that is slow-cooked in coconut milk and spices until the meat has darkened to dark brown and has absorbed almost all the sauce. Rendang is a Malaysian meat dish that's slow-cooked in coconut milk. Zang Toi makes his with chicken thighs flavored with an intensely fragrant ginger-chile paste; it can also be made with beef, shrimp or vegetables.
So that is going to wrap it up with this exceptional food chicken coconut curry /ayam rendang recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
