Indonesian Rendang Curry with Chicken
An intensely flavored Indonesian chicken Rendang curry features meat deeply infused with coconut milk, galangal, chiles, and tamarind.
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Instructions
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Process 1 medium onion, 1 thumb-size piece galangal or ginger, 1-3 red chile peppers, 4 cloves garlic, 1/2 can (7 oz) unsweetened coconut milk, 1/4 cup fish sauce, 2 tbsp chopped lemongrass, 1 heaping tbsp ground coriander, 1 tbsp brown sugar, 1 tbsp ground cumin, 3/4 tbsp tamarind paste, 2 tsp soy sauce, 1 1/2 tsp ground cinnamon, 1 tsp shrimp paste (or additional fish sauce), 1/2 tsp ground turmeric, 1/4 tsp grated nutmeg, and 1/4 tsp ground cloves in a food processor until a thick paste forms.
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Transfer the paste to a large wok or saucepan over medium-high heat. Add 1 lb boneless, skinless chicken pieces and 2 star anise pods (if using). Stir well, bring to a boil, then reduce heat to a simmer, cooking uncovered to allow the sauce to thicken.
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Reduce heat to low and simmer, stirring occasionally, for about 30 minutes, until the chicken is cooked and tender and the sauce has significantly reduced and coats the meat.
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Serve the curry, garnished with fresh cilantro if desired.