Chicken Curry Rendang
- erinna Chng
- Feb 8
- 1 min read
Rendang is a spiced coconut dish originated from Indonesia.
There are many different recipes around – some with spices such as nutmeg, cloves, cinnamon etc added; some have kaffir lime, some looks brown, some looks yellowish. There are just tons of variation and I love mine with the taste of freshness from the Kaffir Lime Leaves. Fresh Chili Padi are used in this recipe. I used 8 pieces of them and its REAL HOT! Do adjust accordingly to your preference.
Many people have a wrong concept that making fresh curry paste is very difficult and usually just get the ready-mix one from the supermarket. It’s not very difficult. Actually its very easy – not much preparation needed. For the paste, just remove the skin of the ingredients (if require) and cut them into 1 to 2 inches in size. For some of the ingredients, I just blend as a whole. Dump everything into a blender and blend. That’s it for the paste.
When you are ready to cook the curry, fry the paste until fragrance, add in the chicken, and all the rest of the ingredients. Simmer until cooked and serve. Sounds easy isn’t it?
And this curry goes well bread, rice, prata, naan, etc…
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Rendang Paste
Add all the ingredients in a blender and blend until smooth
2
Curry
In a heated saucepan, over medium heat, add in the blended rendang paste and fry until fragrance for about 2 mins
Add in diced chicken and stir fry for another 2 mins
add in coconut milk, sugar and salt. Simmer under medium low heat for about 10 mins
Stir in toasted coconut and ladle the curry chicken into a serving bowl
Garnish with chopped Kaffir Lime leaves and serve with toasted bread, ketupat or hot steamed rice.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Chicken Curry Rendang
Head Chef
eckitchensg
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Servings :
3 Servings
Calories:
Prep Time
15 min
Cooking Time
15 min
Rest Time
0 min
Total Time
30 min
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